How to cook and peel Beef or Veal Tongue. Bulgarian way to make a delicacy!

beef tongue

🥗Healthier: chicken breast

💰Cheaper: pork tongue

Chicken is lower in fat and more widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is more economical.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness and is often available.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs are more convenient and last longer.

Pour 5 liters of water into a pot and salt it well, using 10 grams of salt per liter.

Add 1 carrot, 1/2 large onion, and a couple of garlic cloves to the water for aroma.

Put the tongue in the pot, ensuring the water covers it.

Add a couple of bay leaves and a dozen grains of black pepper.

Bring to a boil, reduce heat to simmer, and skim the scum.

Cook the tongue over low heat for 2-3 hours until tender, covering the pot.

Remove the tongue from the broth and peel off the skin while hot, being careful not to burn yourself.

Melt butter in a frying pan until sizzling, then add slices of boiled tongue and fry until golden brown.

Season with pepper and optionally with a mixture called shahinassol (salt, thyme, paprika, and fenugreek) or just salt and paprika.

Serve the tongue slices on a plate and pour over the melted butter.

Cooking Techniques

Equipment Needed

Spice Level: