Sweet
and Sour Calves’ Tongues
5 calves’ tongues
5 cloves of minced garlic
2 large diced onions
½ tsp salt
¼ tsp fresh ground pepper
3 bay leaves
1 1/2 tbsp white vinegar
Sweet and sour sauce:
1 3/4 cups of water
1 tsp. salt
3 bay leaves
1 large onion diced
3 cloves of garlic crushed
¼ cup brown sugar
¼ cup lemon juice or white vinegar
½ cup “Kosher style” tomato sauce
freshly ground black pepper
Clean tongue by rinsing under hot water.
Add all of the above ingredients to a heavy large pot.
Add enough water to cover tongues.
Bring to a boil, them reduce heat, cover and simmer
for 1 hour and 15 minutes.
Remove from pot and put in a large pan filled with ice
water.
When tongues can be handled, slice them lengthwise and
remove the tongue casing. (Do not make slit too deep).
Also cut away the root end of the tongues and discard.
Put tongues back in pot. (Dispose of cooking water).
Mix all sauce ingredients in a bowl and pour over
tongues.
Cover and cook on low heat for another hour or until a
fork pierces the meat easily.
Jewish/Eastern European Recipes