Preparing the Organ Meats: Rinse the liver and kidney pieces under cold water to clean them thoroughly. Pat them dry with paper towels.

Simmering the Organ Meats: In a large pot, combine the cleaned liver and kidney pieces with the beef broth. Bring the mixture to a gentle simmer over medium heat.

Seasoning: Add salt to the broth, adjusting the amount according to your taste preferences.

Cooking: Allow the broth to simmer gently for 2-3 hours. The long cooking time helps to soften the organ meats and infuse the broth with nutrients.

Straining the Broth: After simmering, strain the broth through a fine-mesh sieve to remove the organ meat pieces. You can reserve the organ meats for other uses if desired.

Serving: Serve the broth hot. It can be enjoyed on its own as a nutrient-dense, healing drink, especially beneficial for those looking to support their liver and kidney health.