Boiled tongue

2 servings

30 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 151.2
• Proteins: 9.2g
• Fats: 7g
• Carbohydrates: 8.2g

Ingredients

• Beef tongue: 125 g
• Horseradish: 100 g
• Vinegar: 200 ml
• Salt: to taste
• Sugar: to taste

Cooking steps

1. Thoroughly wash the beef or lamb tongue, scrape with a knife, wash again, place in a pot, cover with hot water, bring to a boil and simmer until cooked.

   Required ingredients:

   • Beef tongue: 125 g

2. Submerge the boiled tongue in cold water for 5-10 minutes and, without letting it cool completely, remove the skin, then salt it and wrap it in a napkin.

   Required ingredients:

   • Salt:  to taste

3. Slice the chilled tongue and arrange it on a plate.

4. To prepare horseradish with vinegar: grate the peeled horseradish roots, mix with wine vinegar, add salt and sugar, and stir well.

   Required ingredients:

   • Horseradish: 100 g
   • Vinegar: 200 ml
   • Salt:  to taste
   • Sugar:  to taste

5. Serve horseradish with vinegar separately.

   Required ingredients:

   • Horseradish: 100 g
   • Vinegar: 200 ml