Sweet and Sour Calves' Tongue: Lingua Agrodolce

Name: Sweet and Sour Calves' Tongue: Lingua Agrodolce
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 2 mediums carrots, cut into 1/4-inch disks; 2 ribs celery, cut into 1/2-inch pieces; 237 milliliters chicken stock (or reserved cooking liquid); 59 milliliters extra virgin olive oil; 4 Tbsps extra virgin olive oil; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 1 Spanish onion, chopped in 1/4 inch dice; 3 oranges, zested and juiced; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 454 grams pearl onions, peeled, or cipolline, unpeeled; 59 milliliters red wine vinegar; 4 servings Salt, to taste; 2 larges calves tongues, about 3 pounds

Sweet and Sour Calves' Tongue: Linguan Agrodolce is a gluten free, dairy free, and primal side dish. One serving contains 429 calories, 7g of protein, and 29g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up garlic cloves, carrots, extra virgin olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 35 minutes.

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.

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Water

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Pot

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.

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Olive Oil

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Dutch Oven

Add the onions, carrots and celery and cook, stirring regularly until lightly browned, about 8 to 10 minutes.

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Carrot

Celery

Onion

Add the orange juice, vinegar, chicken stock and tomato sauce and bring to a boil.

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Chicken Stock

Orange Juice

Tomato Sauce

Vinegar

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.

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Orange Zest

Parsley

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

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Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

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Sauce