Sweet-and-sour tongue recipe


  • Yield: 4 Servings


  • 1 calf’s tongue, about 2 ½ pounds
  • Aromatic vegetables (onion, carrot and celery), whole and chopped
  • 1 tablespoon flour
  • ½ cup vinegar
  • 1 teaspoon sugar
  • 2 tablespoons pine nuts
  • 3 ounces dark chocolate, finely chopped
  • Olive oil
  • Salt and freshly ground pepper
How to Make It
  1. Cook the tongue in boiling salted water with the whole aromatic vegetables for about 2 hours. Set aside to cool in the cooking liquid. Drain, peel, and cut into thin slices.
  2. In a skillet, warm 6 tablespoons of olive oil. Add the chopped aromatic vegetables, and cook until soft. Sprinkle with the flour, and cook over low heat.
  3. Meanwhile, prepare the “sweet and sour sauce”: in a bowl, combine the vinegar, ½ cup of water, the sugar, pine nuts and chocolate, and mix well.
  4. Add the mixture to the skillet and cook for about 10 minutes. Add the tongue and cook until the sauce is very creamy, another 10 minutes.
  5. Let rest for a bit before serving, or refrigerate and re-heat.
  6. The same sweet-and-sour sauce can be used for hare and wild boar.

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