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
grams1
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