Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Calves' tongues - (abt 3 lbs) (large)

  2. 4 tablespoons 60ml Extra-virgin olive oil

  3. 1 lb 454g / 16oz Pearl onions - peeled (or cipolline, unpeeled)

  4. 2 Carrots - cut 1/4" disks (medium)

  5. 2 Celery ribs - cut 1/2" pieces

  6. 3 Oranges - zested and juiced

  7. 1/4 cup 59ml Red wine vinegar

  8. 1 cup 237ml Chicken stock (or reserved cooking liquid)

  9. 1 cup 237ml Basic Tomato Sauce - (see recipe)

  10. 1/4 cup 36g / 1 1/3oz Finely-chopped fresh Italian parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the tongues in a pot just large enough to hold them both, and cover with water. Cover the pot and bring to a boil. Lower the heat and simmer 1 1/2 hours. Remove from heat and allow to cool. Peel the tongues and remove the fatty parts from the lower portion of muscle. Slice the tongues into 1/2-inch pieces and set aside. In a heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the onions, carrots and celery and cook, stirring regularly until lightly browned, about 8 to 10 minutes. Add the orange juice, vinegar, chicken stock and tomato sauce and bring to a boil. Add the tongue pieces and cook, uncovered, at a very low boil, until the liquid has reduced by 2/3, about 30 minutes. Sprinkle with parsley and the grated orange zest. This recipe yields 4 servings.


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