Name: Veal Tongue with Green Olives
Yield: Serves 6
Cuisine: Tunisia
Ingredients: 2 thin slices of onion; 1 fresh veal tongue; 3 sprigs of thyme; Coarse salt; ¼ cup fresh lemon juice; 2 tablespoons tomato paste diluted in 2 cups warm water; 1 teaspoon crushed black pepper; 6 to 7 ounces pitted green olives; 5 imported bay leaves; 7 garlic cloves—2 crushed, 5 peeled but left whole; 5 teaspoons sweet paprika; ½ cup extra virgin olive oil; 5 teaspoons ground coriander; 5 sprigs of flat-leaf parsley

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Though it hasn't been a fashionable meat for some time, I have a real soft spot for tongue. I grew up with it as a winter dish, so I always think of it as warming and “consoling.” When I discovered this Tunisian tongue dish garnished with green olives, it was love at first taste.

The succulent, suave, cracked green meski olive is the one used in Tunisia; elongated, bright green picholine olives from France and Morocco may be substituted.