Boiled tongue
2 servings
30 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
CaloriesProteinsFatsCarbohydrates
151.2
kcal9.2g
grams7g
grams8.2g
gramsBeef tongue
125
g
Horseradish
100
g
Vinegar
200
ml
Salt
to taste
Sugar
to taste
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.
- 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.
- 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.
- Horseradish: 100 g
- Vinegar: 200 ml
- Salt: to taste
- Sugar: to taste
5
Serve horseradish with vinegar separately.
- Horseradish: 100 g
- Vinegar: 200 ml