Cook and Pickle Lamb Tongue

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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