Rinse the liver under cold running water
Trim off any visible fat, connective tissue, or membranes
Soak the liver in cold water or milk for 20 to 30 minutes if desired
Drain and pat the liver dry with paper towels
Remove any remaining blood clots or greenish spots
Keep the liver refrigerated until ready to cook
Wash hands, cutting board, knife, and surfaces thoroughly after handling
Cook the liver to a safe internal temperature before eating