Calf tongue boiled

10 servings
3 hours

Cut the salivary glands from the tongue, cut off excess fat, wash thoroughly under running water. Put your tongue in a saucepan and fill with water, send to the heat, bring to a boil. When the water boils, cook the tongue for literally 1-2 minutes, after which drain the water, rinse the tongue and fill with clean water. Send the pan over the heat again, let the stock boil, reduce the heat to medium and cook for about half an hour, then salt. Do not forget that you need to remove the foam. Peel the onion, wash and send it whole to the broth, add the bay leaf and pepper peas, cook for one and a half to two hours (readiness can be checked with a knife: if it easily enters, the meat is ready). Remove the tongue from the broth and lower it into a container with cold water (you can use a tap with cold water - the result is the same), then, starting from the tip, carefully remove the skin. Cut the tongue into thin plates and serve on a platter. Serve on the table, treat your relatives. Enjoy your meal!