How to cook
Clean the hearts and lungs and wash the blood off under running water. Place them in a pot with salted water, bay leaf and 3-4 grains allspice to boil. Cut the boiled meat into pieces - julienne the hearts, chop the lungs into medium-sized pieces.
For the breading: Beat the flour, eggs, beer, ground spices and salt to taste in a bowl until you get a homogeneous mixture. Dip the pieces of meat in it and fry in a deep pan with plenty of oil (in an oil bath).
Braise on both sides until golden. Leave them on paper towels to drain the excess oil.
Optionally, you can serve them with a sauce, prepared from chopped parsley, pressed garlic cloves, lemon juice and salt.