I loved this dish and my mother made it for me very often. The liver is high in cholesterol but by adding a lot of garlic and vinegar my mother firmly believed that she would neutralize the cholesterol and this delectable dish would not harm me in any way. I must confess that my gluttony made me believe the alibi of the garlic and vinegar, and since there is a frail possibility and a slight logic to this tale, I related these details whenever the occasion arose. But on a serious note, it is true that garlic and vinegar supply elements useful in lowering blood’s cholesterol.

The more expensive young calf liver is preferred over beef liver. Calf liver is more tender than beef liver. Beef liver which comes from an older animal is leathery and it may have an unwanted characteristic, which would change the liver’s taste and nutritional value. It is easy to distinguish between calf and beef liver; in fact, beef liver has a dark, brownish red color and a sharp odor, while calf liver is a light pinkish brown color and it has a mild smell.