TONGUE

A large, hardworking muscle, which often is sold salted. The raw material is not appealing to the eye, but many appreciate the dense, lean meat.

Keep in mind

Tongue has to be ordered in most stores. Calculate 100 to 125 grams per person.

How to cook tongue

With tongue you hardly have a choice, it needs to be boiled or braised over a long time (or pressure-cooked).

It is easiest to remove the skin of the tongue when it is still steaming hot. Cut it into thin slices and serve – warm or cold.

The classic

In most classic recipes tongue is served with boiled vegetables and boiled potatoes, but savory and tangy accessories are needed to pep up the dish, such as mustard and/or pickled cucumber.