This very simple recipe came to me from my father-in-law who grew up in Columbia. He remembers as a child having grilled lung simply seasoned right off the grill. This dish provides a quick energy snack while continuing to quarter the animal.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Wooden ladle or spatula
Prepare a substantial coal bed for grilling the lung. The fire should be burned down to a very hot bed of coals with little or no flames remaining.
Slice the lung into ½ inch slices trimming out the cartilage tubes (which can be cooked in the soup stock), salt and pepper, grill slowly over a hot coal bed until the lung is firm and toasty. Eat hot off the grill. Serve with a hot sauce such as Tapatio or Chalula.