Cooking Veal Tongue

Photo: Parnoe-myasoprim.rf – Copyright | cropped to square

BEFORE COOKING:

We scrub the veal tongue with a brush, rinse it thoroughly, and remove the salivary glands located on both sides of its base.

COOKING:

We place it in boiling water. Cook for 1.5–2 hours. If necessary, add water to keep the tongue fully submerged. Forty minutes before the end of cooking, change the water. Twenty minutes after the water starts boiling, you can add a whole onion, peeled and washed. Add your favorite spices, e.g. pepper, marjoram, allspice, bay leaf. Finally, salt to taste. Cook covered. Pierce the tongue with a fork to check if it is ready – it should be very tender.

AFTER COOKING:

After cooking, immerse the tongue in cold water for 5–10 minutes and, before it cools completely, remove its membrane, salt it, and wrap it in a napkin.

SERVING SUGGESTION:

Serve hot with potatoes and spicy sauces, or bake with sauce. The tongue can also be served cold with tartar sauce or horseradish.

Enjoy your meal!