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Sweet and Sour Tongue


Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.



Place tongue in a heavy skillet. Add water to cover and cook for three hours. Cool thoroughly and peel off skin. Slice thinly and place into a six-quart pot.


Combine remaining ingredients an a three-quart pot and bring to a boil.


Pour over sliced tongue. Simmer for 45 minutes over low heat or reheat in oven at 375 degrees Fahrenheit for one hour.