Lingua di bue in agrodolce

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

Sweet-and-sour beef tongue

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
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