(Veal tongue with Italian sauces - Authentic Italian recipes)

1 kg (2 1/4 lb) veal tongue
1 carrot, peeled and washed
1 little onion, peeled
1 stick of celery, washed
Vinegar, if you like
Salt

Time:
preparation: 10 minutes
cooking: 90 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Veal tongue, more tender than beef one, needs a long and accurate preparation and cooking. The best thing is to plunge it in cold water from 2 to 12 hours; you have to change water many times.
You have to boil it for about 90 minutes in a large saucepan, half-covered, and over a gentle heat. But you can also use a pressure cooker; in this case cooking time is 40-45 minutes.
Put the tongue in a large saucepan with the carrot, onion and celery; if you like, you can add 4 tablespoons vinegar. Season to taste with salt and bring to the boil over a fierce heat, then lower the flame and keep on cooking, half-covered, until the meat is tender.
Let it cool in its cooking water, then remove its peel and cut into thin slices. Arrange them on a serving platter and cover with the sauce you've chosen. You can use the Italian green sauce or a sauce made with mustard.