Beef liver
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Compared to calf's liver, this is a bit tougher and less delicately flavored, but it's quite good if you're careful not to overcook. It should still be pink in the middle when it's done.
Substitutes
calf's liver (milder flavor, more tender) OR lamb liver (milder flavor, more tender) OR pork liver (This is more tender than beef liver, but it has a stronger, less agreeable flavor.)
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