Sweet and Sour Calf's Tongue

TOTAL TIME: 4 hr
Prep: 1 hr 30 min
Inactive Prep: --
Cook: 2 hr 30 min
YIELD: 4 servings
LEVEL: --

ingredients

  • 2 large calves' tongues, about 3 pounds
  • 4 tablespoons virgin olive oil
  • 1 pound pearl onions, peeled, or cippoline, unpeeled
  • 2 medium carrots, cut into 1/4-inch disks
  • 2 ribs celery, cut into 1/2-inch pieces
BASIC TOMATO SAUCE
  • 1/2 medium carrot, finely shredded
  • 2 28-ounce cans of tomatoes, crushed and mixed well with their juices
  • Salt, to taste
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

Yield: 6 cups

Place tongues in a pot just large to hold them both and cover with water. Cover pot and bring to a boil. Lower heat and simmer 1 1/2 hours. Remove from heat and allow to cool.

Peel tongues and remove fatty parts from lower portion of muscle. Slice tongues into 1/2-inch pieces and set aside.

In a heavy bottom Dutch oven, heat olive oil over medium heat. Add onions, celery and carrots and cook, stirring regularly until lightly browned, about 8 to 10 minutes. Add orange juice, vinegar, chicken stock and tomato sauce and bring to boil. Add tongue pieces and cook uncovered at a very low boil until liquid has reduced by two-thirds, about 30 minutes. Serve with torzelli (separate recipe) and sprinkle with grated orange zest.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.