section_path: Society and culture/Food
section_name: Food
paragraph_text: Food
  
  Animal hearts are widely consumed as food. As they are almost entirely muscle, they are high in protein. They are often included in dishes with other offal, for example in the pan-Ottoman kokoretsi.
  
  Chicken hearts are considered to be giblets, and are often grilled on skewers; examples of this are Japanese hāto yakitori, Brazilian churrasco de coração, and Indonesian chicken heart satay. They can also be pan-fried, as in Jerusalem mixed grill. In Egyptian cuisine, they can be used, finely chopped, as part of stuffing for chicken. Many recipes combined them with other giblets, such as the Mexican pollo en menudencias and the Russian ragu iz kurinyikh potrokhov.
  
  The hearts of beef, pork, and mutton can generally be interchanged in recipes. As heart is a hard-working muscle, it makes for "firm and rather dry" meat, so is generally slow-cooked. Another way of dealing with toughness is to julienne the meat, as in Chinese stir-fried heart.
  
  Beef heart may be grilled or braised. In the Peruvian anticuchos de corazón, barbecued beef hearts are grilled after being tenderized through long marination in a spice and vinegar mixture. An Australian recipe for "mock goose" is actually braised stuffed beef heart.
  
  Pig heart is stewed, poached, braised, or made into sausage. The Balinese oret is a sort of blood sausage made with pig heart and blood. A French recipe for cœur de porc à l'orange is made of braised heart with an orange sauce.