The tongue is one next to the heart and liver of the most important viscera . Like the heart and stomach , it consists mainly of muscle tissue, which is particularly tender on the tongue and has a mild but typical taste. Fresh, cured or smoked tongue is usually steamed or braised.
The best tongues are those made from beef , veal and lamb . Tongues of pigs are mainly to tongue sausage processed and the like.
Fresh tongue must first be prepared. To do this, it is carefully scraped off, washed, scalded with boiling water, boiled in root stock for two to three hours and finally skinned and the back part of the throat removed. Veal and lamb tongues can be skinned before cooking. Then it is further processed according to the recipe.
Salted tongue is also commercially available as cold cuts and canned food and is particularly popular in this form in Great Britain. In France there are a number of recipes for dishes made with veal or beef tongue. Rabbit tongues were also valued there in the past. Tongue, on the other hand, like other offal, is rather unpopular in the USA, where only beef tongue can be bought and even this is rare. In some countries the tongues of game are also valued, for example that of the reindeer in Scandinavia. In ancient Rome, the tongues of various songbirds were considered a special delicacy.
For the tongue as an organ, see: tongue
- ↑ Tongue . In: Alan Davidson: The Oxford Companion to Food , 1999, p. 799