How to wash the Liver

Step-by-Step Guide: How to Wash Liver (Beef, Mutton, or Chicken)

With Eid ul Azha just around the corner, I thought it would be the perfect time to share some essential tips on how to properly wash liver.
I’ve often come across liver dishes that either have a strong, bloody smell, turn out too dry, or have an odd texture — sometimes rubbery, sometimes mushy. The truth is, it all comes down to how you wash and cook it. Do it right, and you’ll have a dish that’s flavorful, tender, and absolutely delicious!

Let me share my tips to wash the liver the right way

1. Rinse Under Cold Water, A BIG NO to HOT WATER

• Place the liver pieces in a large bowl or colander.

• Rinse them under cold running water to remove blood, slime, and any surface residue.

• Gently rub each piece with your fingers while rinsing.

2. Remove Membranes & Veins (Optional but Recommended)

• If the liver has a thin outer membrane, peel it off with a knife or your fingers. This helps improve tenderness.

• Trim off any green or tough connective tissue or visible veins.

3. Soak in Lemon Water or White Vinegar(Optional for Milder Taste)

This step helps remove the strong "iron" or "gamey" flavor and softens the texture.

Though people soak the liver in vinegar or lemon directly but I recommend adding two parts water to one part water of lemon juice or vinegar.

Let it stay in the acid water for just 15 minutes. Longer soaking can result into mushy liver.

Then discard the liquid and rinse again.

4. Final Rinse & Pat Dry

• After soaking, give the liver a final rinse.

• Pat dry with paper towels if you’re going to fry or sauté it — this helps avoid splatter and ensures better browning.

• If you are making gravy just let it drain all excess liquid by leaving in a basket for about 20 minutes.

🟢 Bonus Tips:

• Always cook liver fresh — it deteriorates quickly. If frozen, thaw in the fridge before washing.