Veal Tongue
About
Veal tongue is the tongue of young male cattle. Veal has a delicate taste and tender texture and veal tongue is much more tender compared to regular beef tongue.
It is used in a lot of recipes. Tongue is almost always cooked by simmering. After simmering,the "skin" of the tongue is removed, and the gristle at the base of the tongue is trimmed before slicing
Information
Other names: Lingua di Vitello
Translations: Teļa mēles, Veršienos Liežuvis, Limbă de viţel, Teleći jezik, Cielęciny Tongue, Kalfstong, वील भाषा, Bovino Tongue, Телячий язык, Μοσχαράκι Tongue, لحم العجل اللسان, 송아지 고기 혀, Telecí jazyk, Телећи језик, Karne ng usa wika, 小牛肉舌, Llengua de vedella, Telečjega Tongue, Teľacie jazyk, Lingua di vitello, לשון עגל, Kalvtunga, Lidah sapi, 仔牛タン, Langue de veau, Kalbszunge, Kalvekød Tongue, Kalv Tongue, Lengua de ternera, Телячий язик, Телешки език
Physical Description
Veal tongue is another muscle to enjoy usually weighing around 1-3 lbs . Its elongated with brown to light tan color.
Colors: Brown, Pink, Tan
Tasting Notes
Flavors: beefy, meaty,
Mouthfeel: Tender
Food complements: Olive, Saffron sauce
Wine complements: Red wine, Cabernet from friuli venezia giulia
Beverage complements: Imported beer
Substitutes: Beef tongue
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Expect the veal tongue to weigh between 1 1/3 and 1 3/4 pounds (6-800 g).
Buying: You can purchase at your local meat market or order online.
Preparation and Use
Soak it in cold water to cover for an hour. Then, put it in a pot with cold water to cover and simmer it until it is fork-tender, about 2 hours. Remove it from the water, let it cool, and remove the skin and fat. Slice it into 1/4-inch (4 mm) slices.
Cleaning: You may rinse thoroughly with cool running water prior to preparation and use.
