Boiled Tongue with Olive Sauce

Lingua di Manzo con le Olive

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

This Italian recipe is for tongue aficionados. You may use a fresh or corned tongue. If you use a corned tongue, bring it to a boil in water to cover, drain, and then start the recipe. This step will rid the tongue of excess salt. In her version of this recipe, which she calls aluenga con azeitunas, Suzy David adds 1 teaspoon ground cinnamon to the sauce and instead of tomato paste uses