Spleen with Onions and Vinegar - Central Europe
Spleen with Onions and Vinegar is a traditional Central European offal dish, particularly popular in Austrian and Hungarian cuisines. It features thinly sliced beef or pork spleen, which is quickly sautéed with onions and finished with a splash of vinegar to create a savory, tangy sauce.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carb meal, providing a rich source of iron, vitamin B12, and zinc. A typical serving contains approximately 200-250 calories, with minimal fat depending on the cooking method.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 28 g |
| Carbs | 5 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Iron | 8.5 mg |
| Vitamin B12 | 25 µg |
| Zinc | 6 mg |
| Selenium | 35 µg |
| Phosphorus | 320 mg |
| Copper | 0.9 mg |
| Vitamin B6 | 0.5 mg |
| Niacin (B3) | 10 mg |
Per 1 cup (180 g) cooked · estimated, varies by recipe
💡 What's interesting
Culturally, it's a classic example of 'nose-to-tail' eating, prized for transforming a humble organ meat into a flavorful dish. Nutritionally, spleen is one of the most nutrient-dense meats, offering exceptionally high levels of heme iron and B vitamins.
