Name: Lingua di bue in agrodolce (Sweet-and-sour beef tongue)
Yield: Makes 8 to 10 servings
Cuisine: Italy
Ingredients: 1 beef tongue, about 3¼ pounds (1.5 kg); leaves from 1 small bunch marjoram; 8 pitted prunes; 1 heaping tablespoon pine nuts; 3½ tablespoons (50 g) lard, or 6 tablespoons (90 ml) medium-fruity extra-virgin olive oil; 1 ounce (25 g) unsweetened chocolate; 2 heaping tablespoons mixed candied orange and citron rinds; scant ½ cup (100 ml) white-wine vinegar diluted with scant ½ cup (100 ml) water; salt; 1 bay leaf; ¾ ounce (20 g) sugar; leaves from 1 small bunch flat-leaf parsley; 5 ounces (150 g) pitted sour cherries; ½ carrot; ½ ounce (15 g) raisins; ½ white onion

Preparation info

Makes
8 to 10
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 beef tongue, about 3¼ pounds (1.5 kg)
8 pitted prunes

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Bring 2 quarts (2 liters) lightly salted water to a boil. Add the tongue and boil for 30 to 40 minutes, or until tender. Drain the tongue, let it cool until it can be handled, and then skin and trim it. Pu