Recipe for Veal Tongue in Spicy Sauce

Place the tongue in the pressure cooker, cover it with water, add a handful of coarse salt, an onion studded with cloves, thyme, and bay leaves. Let it cook for 45 minutes from the moment it begins to simmer.

In a skillet, sauté the shallots with a tablespoon of oil for 2 minutes, then add the tomato pulp, the meat stock, 500 ml of water, the vinegar, the chili, the sugar, the salt, and the pepper. Let everything simmer for 15 minutes on low heat, stirring often. At the end of cooking, blend the sauce to make it smooth and creamy.

Once cooked, peel the tongue and slice it into pieces about one centimeter thick (removing the skin while the tongue is still hot makes it easier).

To finish, add the pieces of tongue to the sauce along with the sliced pickles and cook for another 5 minutes.