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VEAL TONGUE WITH GREEN SAUCE

Ingredients:

• 1 Fresh Veal tongue, roughly 3 pounds
• 1/2 cup white wine
• 1 lemon, halved
• 1 head garlic
• 1 T dried peppercorns
• 2 T sea salt
• 1 onion, peeled and sliced
• 1 cup diced celery
• 1 cup diced carrot
• 3 bay leaves
 

Directions:

Scrub the fresh tongue under running water and rub with half a lemon and a handful of coarse salt. Let sit for 10 minutes and rinse well.

Place tongue in a large pot, cover with cold water and bring to the boil. Simmer 12 minutes and remove the tongue; discard the liquid.

Rinse the pot, return the tongue and add the remaining ingredients and enough water to cover. Bring to the boil and cook, covered, over low heat until the tongue is tender, about 2½ hours.

Let tongue cool in the liquid over night. Remove tongue, Peel off the skin and remove any gristle, fat or small pieces of connective tissue. Slice across the tongue on a 45 degree angle into third inch slices and serve with the sauce below.
 

GREEN SAUCE

• 2 bunches parsley, free of stem ‘bottoms’
• 4 T capers
• 8 anchovies
• 1 garlic cloves
• ½ cup fresh basil leaves
• 2 sprigs fresh oregano
• 1 fresh green chile (Serrano works well)
• juice of 1 lemon
• 1 cup olive oil
• 8 cornichons
• 1 hard boiled egg
 

Recipes courtesy of Bizarre Foods with Andrew Zimmern on the Travel Channel