Cook and Pickle Lamb Tongue

Rating: 3.14 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Soak the tongues in the refrigerator for 24 hours. Then pour cold water on them and let them bubble. Drain.

Cut all the vegetables into small cubes, put them in a saucepan with the oil and sauté. Add the tongues and cover with water. Cook for an hour and a half. Take out, drain, remove the hard and gristly parts and cover with the liquid strained through a sieve.

Note: Proceed in the same way with veal tongue, but here the cooking time is three hours.

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