Learn how to prepare and clean a traditional festive tongue dish with sweet and sour sauce.
Sweet 'N' Sour Tongue
Recipe By Brynie Greisman
- Cooking and Prep: 3 h
- Serves: 8
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No Allergens
Ingredients (8)
Main ingredients
Start Cooking
Cook the Tongue
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Place the tongue in a large pot and cover with water. Bring to a boil, reduce the flame, and simmer until the tongue is tender, about two and a half hours (depending on size).
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Transfer the tongue to a large plate and let it cool just enough that you can handle it. (It’s easiest to peel when it’s still hot). Reserve two cups cooking liquid and set aside.
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Slit the skin on the underside from the thick end to the tip, then loosen the skin all around the thick end and pull it off. (If you put on a pair of gloves, it’s not that bad — just don’t think about what you’re holding!) With a sharp knife, trim all the bones and gristle from the thick end of the tongue. Cut the tongue crosswise into thin slices. Set aside.
Prepare the Sauce
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In a large saucepot, mix together the onion, potato starch, cooking liquid, tomato sauce, sugar, lemon juice, and wine. Bring to a boil.
To Serve
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Add the tongue slices. Reduce the flame and simmer for 15 minutes.
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Remove and discard the onion pieces. Serve the tongue slices on a platter. Decorate with sliced or slivered toasted almonds.
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