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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.

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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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