Beef tongue belongs to the group of offal of the first category. The nutritional value of beef tongue is much higher than that of lamb or pig tongue. The tongue has a muscular structure and is covered with a rather hard and rough shell. The weight of the tongue usually ranges from 800 grams. up to 3 kg.
Tongues are freed of connective tissue, fat and lymph nodes before being offered for sale. When choosing a language on trade counters, pay attention to its color, it should be a uniform light pink shade. The product must have a label on the passage of sanitary control. On sale you can find smoked, salted, frozen or fresh beef tongue. As a rule, fresh tongue is not transported over long distances, since its transportation time should not exceed 12 hours.
Tongue preparation methods
Before cooking, it is recommended to boil the tongue. The pot should be spacious as the volume of the tongue doubles during boiling. At the last stage of cooking, carrots, bay leaves and black peppercorns are added to the broth; the tongue will very quickly "take" their aroma onto itself.
It is better to store the boiled tongue in the refrigerator, wrapped in foil. Beef tongue is good not only as a cold snack, it is often added to salads, aspic dishes and julienne.
If you decide to serve your tongue as an independent snack, then you can add pickled mushrooms, asparagus, artichokes, green peas, canned pineapples or salted watermelons to it. You can use nut, berry or apple sauces.
Beef tongue also tastes excellent when stewed. You can stew your tongue in cream, sour cream or wine. Steamed vegetables or mashed potatoes are suitable as a side dish. Beef tongue can also be baked, fried in breadcrumbs or batter, and stuffed. The tongue is widely used in the preparation of ham, smoked meats, sausages and canned food.
Properties and useful substances
Beef tongue is a source of a large amount of iron and protein, which is so necessary for the treatment of anemia, in addition, nutritionists recommend it to children for normal development, pregnant women, as well as people who have experienced trauma, surgery or serious illness.
The offal contains almost all groups of vitamins. The tongue contains vitamin B12 in high concentration. Only 100 grams of tongue per day meet the body's daily need for this vitamin, which regulates fat and carbon dioxide metabolism. 100 g of the tongue also contains 40% of the daily requirement of the human body for zinc, which reduces the risk of disease and lowers cholesterol.
How to cook beef tongue
The tongue is boiled over moderate heat in a large saucepan, covered with a lid, about 3-4 hours. The tongue is salted only once 30 minutes until fully cooked. After cooking, be sure to remove the film from the water.
Nutritional and energy value
100 g of beef tongue contains 16 g of proteins, 12, 1 g of fat and 2, 2 g of carbohydrates and only 173 kcal.
Knowing how to preserve the beef tongue, you can regularly prepare delicious dishes from it and enjoy them at any time. This versatile and affordable product has an incredibly useful composition. Eating only 100 g of beef tongue daily, you can provide your body with valuable protein and a daily dose of vitamin B12, while consuming only 173 kcal. On sale you can find both ready-made and raw beef tongue (their shelf life is certainly different). The boiled tongue is used for appetizers, baking fillings, hot dishes and salads, and is eaten simply with a bite of bread. More complex dishes are prepared from frozen beef tongue or buy fresh offal. The main thing is to choose a high-quality language, because how long the beef tongue is stored in the freezer or in the refrigerator depends on the degree of freshness. It should be firm, have a pink tint, a pleasant smell and a veterinarian seal. Now let's take a closer look at how to store it correctly.
The most important thing about storing beef tongue
A raw tongue cannot be kept in the refrigerator for more than a day.
In the freezer, beef tongue will last 8-10 months.
The boiled tongue must be carefully insulated from foreign odors in the refrigerator.
How to store raw beef tongue
It is very important to know how much beef tongue can be stored in one form or another, because this product is for real delicacies.
Before storing the beef tongue fresh in the refrigerator, it must be wrapped in cling film, paper or plastic bag, or better placed in an airtight food container.
No more than 1 day - that's how long this offal is permissible. You can significantly extend the shelf life of beef tongue by placing it in the freezer.
Up to 8 weeks is how long the beef tongue is stored in the old-style freezer. But in a modern one, with a temperature of 18 ° C and a No frost system, it can lie for 6-8 months.
You can pre-divide it into portioned pieces, since you can defrost and cook it several times. In this case, the beef tongue should be wrapped in cling film or placed in a plastic container.
How to store boiled beef tongue
Before storing boiled beef tongue in the refrigerator, it must be cooled. There it can be not much longer than fresh - up to 48 hours. You can wrap it in foil or place it in a food container with a lid tightly closed. After boiling, the beef tongue will easily absorb third-party odors, which is completely undesirable for its subsequent use.
Do not forget about the freezer as one of the ways how to store boiled beef tongue after cooking.
After cooking, it is cooled and divided into portions to defrost exactly as much as needed each time.
The boiled beef tongue cannot be re-frozen!
Beef tongue in different forms is always a decoration of the festive table. It is served as a separate appetizer, made as jellied, used as a filling for pancakes, added to salads. The dietary properties of this product are unique. It contains a lot of protein and iron, so it is often prescribed for anemia. The absence of connective tissue in it makes it very easily digestible. For the preparation of most dishes, the tongue is pre-boiled. But this process seems simple only at first glance, but in fact it has many tricks well known to experienced housewives. Therefore, everyone who is going to cook this dish on their own will find useful information on how to cook beef tongue.
Beef tongue can be purchased either fresh or frozen. Preference should be given to frozen, since it can be stored in raw form for no more than 12 hours, and factory frozen is more credible. Usually, before freezing, the tongue is cleaned of excess fat and lymph nodes, placed in a transparent package and marked. By marking, you can easily find out the manufacturer and the expiration date, which any competent buyer should do. The size and weight of languages \u200b\u200bcan be completely different - from a few hundred grams to over 2 kilograms. After the purchase, the tongue must be thawed naturally, without resorting to forced defrosting with water or a microwave oven, so it will better preserve its valuable ingredients.
How to cook a language is a subtle science that is comprehended by the exact implementation of recommendations, and in the future, the skill is honed by subsequent experience. After complete defrosting, the tongue should be released from the packaging and washed thoroughly under running water. Then, it must be scraped out with a knife, removing excess mucus. Scrape better under cold running water. If fat remains on the tongue, then it should be cut off. After that, it is placed in a large bowl, into which cold clean water is poured, and in this state it is soaked for an hour. After that, the remnants of mucus and dirt are scraped off with a knife again and washed again under running water. In this form, the tongue is ready for further culinary processing.
For further steps, put a large pot of water on the fire and bring the water to a boil over high heat. It is advisable to use the pan with a heat-accumulating bottom in order to provide a stable heat regime for future cooking. If the tongue fits easily into the pan, then it fits entirely, but it should be borne in mind that during cooking it will significantly increase in volume. Therefore, you can cut it in two. After the water boils again, reduce the heat and carefully remove the foam with a slotted spoon. After 15 minutes of cooking, the tongue must be pulled out and the water drained. Next is the repetition of the previous steps: boiling water and placing the tongue in already boiling water. Such, at first glance, "extra" steps will make the tongue juicy and is one of the tricks of the fascinating process of how to cook beef tongue.
If foam is re-released during the cooking process, then it should be removed in the same way with a slotted spoon, but it is unlikely to appear, because the trick of re-cooking was used. The second broth will already be clean and in the future wise housewives will use it for aspic and soups. The cooking time of the tongue depends on its size and weight and is usually at least 2 hours. The heat regime should be such that the broth boils a little "lazily". An hour and a half after the start of the second cooking, peeled but not chopped carrots and onions, bay leaves and peppercorns can be placed in the pan. They will add spice to the future dish. Salting at this stage should not be, but it is better to do this at the very end, when the tongue is almost ready. One more step has been taken in the process of how to boil beef tongue, which brings the home cook closer to the cherished goal.
After two hours, you can start checking the readiness of the language. For this, its pulp is pierced with a fork. If clear juice is released from it, then it is ready, and if it is cloudy, then it should still be "darkened" for some time. Cooking time can be up to 4 hours. After the end of cooking, the tongue should be dipped in a container of cold water for 2-3 minutes. Such a water procedure will make it easy to peel it off, which should be done. After that, the basics of science, how to boil the tongue, can be considered mastered and the delicacy can be used in various dishes. You can simply cut it and serve it to the table, you can make aspic using broth, you can make a salad or stuff pancakes with your tongue. But, the main thing is that the home cook has gained experience and now he may well give wise advice to his friends in art - how to boil beef tongue!
At all times, the language was considered a delicacy. For example, in France, even in the Middle Ages, there was a law according to which peasants, slaughtering cattle, had no right to keep their tongues, although, as a rule, they left animal heads for their own needs. And languages \u200b\u200bwere intended exclusively for the master's table. The favorite dish of Empress Catherine I was boiled tongue with cucumbers.
The French make from tongue and stewed celery mi-fay, that is, lay them in layers and serve hot. Aspic is prepared from the tongue, it is used in salads, eaten boiled - cold, with various sauces.
Beef and pork tongues are usually sold separately, and lamb tongues are sometimes sold with the head. Tongue portions are calculated at the rate of 200 g per person. One beef tongue can feed five people, but there are two lamb tongues per serving.
To prepare a delicious dish from, let's first get acquainted with some of the secrets of connoisseurs:
1. Fresh tongue in raw form is stored for no more than a day.
2. If you decide to freeze your tongue, keep in mind that it freezes in 5-7 hours and can be stored for several weeks or even months. In any case, even before freezing it would be nice to soak it for 2-3 hours in cold water.
3. The boiled tongue is stored for three days.
4. Cooking your tongue is not difficult. It needs to be washed, cleaned, dipped in boiling water for a couple of minutes and the skin removed.
5. It is easy to remove the skin from the tongue if the tongue is placed under running cold water for several minutes after cooking.
6. You need to boil the tongue for at least 2 hours in water or in chicken broth, preferably in a fragrant, with spices, regularly removing the foam.
7. The degree of doneness is checked with an ordinary fork: if it easily enters the pulp, the tongue is ready.
8. If you bought a salty tongue, you need to soak it thoroughly during the day, regularly changing the water.
9. The tongue can be served with horseradish and mustard. Or pour over a sauce, for example, made from equal parts sour cream and mustard, seasoned with bell pepper and garlic. In general, there are a great many sauces for the tongue, both cold and hot. They set off the delicate taste of the tongue itself and therefore, as a rule, are quite spicy.
Of course, snack delicacies are mainly prepared from the tongue, but the soup with the tongue turns out to be very tasty and aromatic. By the way, the broth in which the tongue was boiled can be used to prepare first courses or various sauces.
Vegetable soup with beef tongue
For 4 servings you will need: 1 onion, 100 g carrots, 150 g each cauliflower and broccoli, 2 tbsp. spoons of butter or margarine, 1 glass of white wine, 1 bay leaf, 1 sprig of rosemary, 0.4 l of white sauce, 250 ml of cream, 100 g of boiled tongue, salt, ground pepper to taste, 1-2 g each nutmeg powder, cayenne pepper, sugar, a little lemon juice and tomato sauce, 2-W tbsp. spoons of chopped parsley.
Peel the onions and carrots and cut them into small cubes. Peel the cabbage, rinse, dry. Place vegetables with margarine or butter and white wine in an ovenproof dish. Add bay leaves and rosemary sprig and cook for 12-15 minutes. Mix white sauce with cream and add to vegetables. Cut the beef tongue into small cubes, add to the soup. Season the soup with salt, pepper, nutmeg, cayenne pepper, sugar, lemon juice, tomato sauce and cook for 6-8 minutes until cooked through.
The set of vegetables for the soup can be different, it all depends on your taste and the availability of food in the house. from the tongue goes well with all types of cabbage, beans - green and legumes, peas. Potatoes and pasta do not spoil the broth.
Here's another variation on the first course, which includes the tongue.
Solyanka in Kazakh
Required: 400 g of bones, 150 g each of beef pulp and beef tongue, 100 g of lamb sausage, 100 g of kazy (horse sausage) or smoked lamb, 150 g of onions and pickled cucumbers each, 100 g of tomato puree and sour cream, 60 g of butter oils, pepper, bay leaves, salt to taste.
For dumplings: 100 g flour, 25 g butter, 1 egg, salt to taste.
Chop the onion, sauté in oil, add the tomato puree and simmer for another 5-8 minutes. Peel and seed the cucumbers, cut into slices, simmer and combine with sautéed onions. Cook the broth, beef and tongue from the bones. Cut meat products into slices, combine with prepared cucumbers and onions, pour in bone broth, put pepper, bay leaf, salt and cook for 5-10 minutes.
Prepare the dumplings. Boil the flour in butter, cool to 50 degrees and beat in an egg. Spoon the dumplings into boiling salted water and cook for 5-10 minutes, then drain the water. Serve the hodgepodge with hot custard dumplings and sour cream.
Such a delicious stew is also perfect as a hot dish.
Tongue stew
Required: 110 g tongue, 10 g butter margarine, 35 g carrots, 25 g turnips, 10 g parsley, 35 g onions, 100 g potatoes, 100 g sauce, bay leaf, pepper, salt and herbs to taste.
Cut the boiled and skinned tongues into cubes weighing 15-20 g each. Cut carrots, turnips, parsley into slices. Cut the onions into slices, and leave the small (seedling) with whole heads. Cut the potatoes into small cubes. Lightly fry vegetables and potatoes with fat separately, put them in a deep saucepan or cauldron, add pieces of boiled tongue, pour red sauce with wine or without wine, add bay leaf and peppercorns, simmer at low boil, cover the dish with a lid, until tender vegetables, if necessary, salt to taste. Serve the stew to the table, sprinkle with chopped parsley or dill.
In the stew, in addition to roots and onions, you can add fresh tomatoes in slices, bean pods, green peas, eggplants, vegetable bell peppers during stewing, reducing the rate of carrots and turnips.
And now the recipes. There are many recipes for cooking just one boiled tongue.
Boiled tongue
For 6 servings you will need: 1 veal tongue weighing about 600 g, 1 onion, 1 carrot, bay leaf, 5 black peppercorns, salt to taste.
Rinse the tongue. Peel onions and carrots, cut into large pieces. Place onions, carrots, bay leaves and black pepper in a large saucepan of boiling salted water. Let the water boil again, put the tongue. Cook for 1.5-2 hours. Remove the skin from the finished tongue with a stocking, starting from the thin end. Allow to cool, before serving, keep in the same broth in which the tongue was cooked. Cut the tongue before serving. Serve with cranberry jelly.
When the tongue is cooked, put it in cold water for a minute (or even better, in ice water). In this case, the skin from the tongue will be removed much easier.
Boiled tongue with white raisin sauce
Required: 1 beef tongue, 1 head of onion, 1 carrot, 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of flour, 3-4 tbsp. tablespoons of raisins, lemon juice, salt to taste.
Wash the tongue thoroughly, put in a saucepan, add peeled and chopped carrots and onions, pour hot water and cook for 2-3 hours until cooked, salt 15 minutes before the end of cooking. Then remove the tongue, rinse with cold water and immediately remove the skin from it. Put back in hot broth and bring to a boil.
Prepare the sauce. Lightly fry the flour in butter, pour in ¼ cup of strained broth, boil, add washed and sorted raisins, boil for 10 minutes, salt, add lemon juice and a piece of butter, mix everything. Before serving, cut the tongue into thin slices, pour over the prepared sauce.
Boiled tongue with rutabaga puree
Required: 4 pork tongues, 1 onion, 1 carrot, 2-3 rutabagas, 2 tbsp. tablespoons of butter, 4 tbsp. tablespoons of cream or milk, 1 tbsp. a spoonful of ground white croutons, salt to taste.
Wash the tongues thoroughly, put in a saucepan, add peeled carrots and onions, cover with hot water and cook for 1-2 hours until cooked, 15 minutes before the end of cooking, salt. Remove the tongues from the broth, rinse with cold water and immediately remove the skin from them. peel, cut into pieces, add water, cook until tender. Throw in a colander, then heat the hot rutabaga, add butter, boiling cream or milk, salt, crackers, mix thoroughly and bring to a boil. Cut the tongues into slices and garnish with rutabaga puree.
Beef tongue in apple sauce
Required: 1 beef tongue, 1 onion, 1 carrot, 1 parsley, 5 apples, ½ tbsp. spoons of red wine, salt, sugar and lemon zest to taste.
Rinse the tongue well, scald with boiling water, put in a saucepan, add roots, pour cold water so that it covers the tongue with three fingers. Put on high heat. When the water boils, reduce heat and bring the tongue until tender over low heat, adding salt at the end of cooking. Remove the skin from the finished tongue, cut it into wide thin slices, holding the knife obliquely, pour a small amount of the broth in which it was cooked so that the slices do not dry out.
Prepare the sauce. Peel the apples and skin, cut into quarters, put in a saucepan, pour in ½ cup of water and boil until soft. Grate apples through a colander, dilute with red wine, add salt and sugar to taste, add grated lemon zest. Boil all this. Before serving, pour the tongue over the sauce, warm well.
The tongue can be served not only boiled with all kinds of sauces (which in itself is a very tasty dish), it can be fried, baked or stuffed.
Tongue baked in sour cream
Required: 4 pork tongues, 1 onion, 1 carrot, 2-3 tbsp. tablespoons of butter, 2 tbsp. tablespoons of tomato paste, 3-4 tbsp. tablespoons of sour cream, black pepper, salt to taste.
Simmer the tongues in boiling water for 5 minutes, remove, immerse in cold water and immediately remove the skin, then cut into small slices. Chop carrots and onions and fry in a heat-resistant dish, put slices of tongue on top. Mix sour cream with tomato paste, salt and pepper and pour this mixture over meat and vegetables. Bake in the oven until tender.
Tongue baked with cauliflower
Required: 1 veal tongue, 300 g of cauliflower, 2-3 tomatoes, 1 tbsp. a spoonful of cream, 100 g of cheese, 1 teaspoon of grated nutmeg, parsley, black pepper, salt to taste.
Boil the tongue in salted water, cut into slices. Pour boiling water over the tomatoes, remove the skin, cut into four parts. Divide the cauliflower into inflorescences, boil in salted water, put it in a mold with tomatoes and tongue, sprinkle with pepper on top. Combine cream and grated cheese, season with nutmeg and put this mixture on top of vegetables with tongue. Put in the oven and bake. Sprinkle the finished dish with parsley and serve.
Tongue fried with mushrooms
Required: 4 pork tongues, 200 g of mushrooms, 1 onion, 2-3 tbsp. tablespoons of butter, 1 bunch of dill, black pepper, salt to taste.
Pour boiling water over the tongues and cook for 5 minutes, remove, put them in cold water and immediately remove the skin, cut into small slices. Fry the pre-cooked (for 10-15 minutes) and chopped mushrooms, add the tongue slices, chopped onions, salt, pepper and fry everything thoroughly. Sprinkle the finished dish with dill and serve.
To be continued…
15.04.19
Among meat products, beef tongue is most appreciated by lovers of gourmet cuisine. This product belongs to delicacies due to its delicate structure and original taste.
Its composition is rich in various useful substances, which makes cooked dishes valuable and nutritious. How is beef tongue useful? Let's figure it out!
Composition, nutritional value and calorie content
The beef tongue is a solid muscle with a rough shell, the weight of which can range from 0.2 to 2.5 kg.
More often this type of meat is used boiled as a snackcomponent of salads and hot dishes. The by-product is used in many countries for the preparation of national treats.
The calorie content of the product is quite high, since 100 g contains 173 kcal, which is about 10% of the daily calorie intake.
The cooking method affects the final calorie content. For instance, 100 g of boiled beef tongue will only have 90 kcal.
The product contains:
- 16% proteins;
- 12% fat;
- 2% carbohydrates.
Beneficial features
There is no connective tissue in this product, which makes it as easy as possible for the body to absorb. In boiled form, it is used in the medical menu to combat, and anemia.
The benefits of the product are undeniable for people recovering from surgery.
Eating this food helps to replenish the necessary micronutrients, and also speeds up wound healing.
The nervous system starts to work better if the appropriate meals are introduced into the diet. The product gives strength to the body, has a positive effect on the well-being of a person and his hormonal background.
For women
Women worried about their skin and hair, can include in their menu dishes with beef tongue, which it is advisable to use boiled.
Thanks to such food, the lack of B vitamins is replenished, which has a positive effect on the hair, skin and well-being of a woman. Migraines and insomnia, often troubling the female sex, recede thanks to vitamin PP.
For men
The male body needs enough protein, especially if a representative of the stronger sex is involved in sports. The protein content allows you to cover your daily protein requirement. If a man plans to lose weight, he can safely use this dietary element in his diet.
What is useful for children
A children's menu should be not only useful, but also varied. Young mothers should not bypass healthy food, thanks to which the growing body will receive the necessary trace elements for health and development. With regular use of beef the immune system is strengthened, which is important for a child during the growth period.
It is possible to start eating offal from 10-12 months, observing the same consumption rates as for other meat products.
Is it good for pregnant and lactating
In large quantities in beef offal is found, which improves the process of hematopoiesis and blood composition. Pregnant women often have anemia, which is successfully treated with the inclusion of deli meats in the diet.
When and how best to eat, consumption rates
From the various ways of preparing this product the most commonly used cooking... Boiled beef tongue can be either an independent dish or one of the main ingredients in salads and julienne.
Stewed product also tastes great, especially if there is cooking liquid or cream.
For frying, breading is required in the form of crackers or batter. Canned food is not uncommon, as well as sausages and smoked meats with the addition of a product.
In the diet menu, beef is always boiled.... For maximum benefit, it is advisable to eat boiled beef tongue at least once a week.
For children and pregnant women, the consumption rate is reduced to 80 grams per day. Although the by-product has many beneficial properties, due to the presence of cholesterol, it can provoke side effects.
Before cooking, the offal must be thoroughly rinsed and mucus removed with a knife. Since it increases in volume during cooking, a spacious saucepan is required. Average meat is cooked for three to four hours over low heat.
This product requires the addition of spices to the water, such as parsley. And also put and in the pan. When cooking, it is required to regularly remove the foam that forms on the surface.
Salt the water about 40 minutes before the end of cooking... Beef broth can be used to make soups and sauces.
Experienced housewives can easily check the readiness of the tongue with an ordinary kitchen knife. The tip should freely enter the meat, which will mean its readiness. For fast skinning immediately after cooking, the tongue should be dipped in cold water.
If the dish needs to be cooked as quickly as possible, and there is no time for long cooking, you can throw meat into boiling water... This will shorten the cooking time by an hour. Veal tongue cooks faster than beef tongue. If the offal is pre-soaked for an hour in ordinary cold water, its cooking time is also reduced.
It is not recommended to cook the product longer than necessary, as long-term heat treatment will destroy all nutrients and vitamins, and also disrupt its structure. Beef can lose its flavor if overcooked.
Potential danger and contraindications
The benefits of the product are undeniable, but excessive consumption can be harmful to health. Since the by-product contains a large amount of fat, overeating it can negatively affect or the kidneys.
Elderly people shouldn't be too heavy on the product in order not to destroy your immunity. Losing weight should also be careful with eating the tongue so as not to provoke health problems.
There is a possibility of individual intolerance to the component, therefore, the first time you try it, you need to limit yourself to a small amount.
The harm of eating offal is possible when hormones and antibiotics are introduced into the cow. Because of this, it is imperative to purchase goods in trusted places.
You can reduce the harm of a product by peeling it off before cooking.
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- Colour... In no case should you buy gray beef, which speaks of its staleness. The tongue should be pink or purple.
- The juice. If you ask the seller to cut the tongue, clear juice should come out of it.
- Scent... The smell of beef offal should give off freshness and smell like meat.
- Consistency. Quality meat will be firm and firm to the touch. You cannot buy a soft tongue, since such a consistency indicates repeated defrosting.
- Stamp. Before buying, you should look for a stamp put on the product by the sanitary service - it says that the animal did not hurt during the check.
You can store fresh goods for up to a day, therefore, on store shelves, you can often find it frozen or smoked.
In the package, the tongue can be stored for up to five days, subject to the temperature regime from 0 to +5 degrees. When finished, it can be stored in the refrigerator.wrapped in food foil.
Find out a few more interesting facts about the benefits and dangers of beef tongue from this video:
An excellent taste is obtained from beef tongue when combined with mushrooms and prunes.
For instance, such a salad is popular: onion and 200 g of champignons are finely chopped and fried on.
Boiled meat, cut into strips, and prunes are added to onions and mushrooms. Homemade mayonnaise is the salad dressing.
Very useful aspic from beef. It is prepared simply: beef tongue is cooked along with bay leaves, onions and carrots.
After cooking, the product is cut into thin slices, and gelatin is added to the broth and left for an hour. Then pieces of tongue are poured with broth, and the dish is sent to the refrigerator until it solidifies.
A popular delicacy can diversify your daily diet, making it more satisfying and healthy. Beef tongue is perfect for both dietary and holiday menus.
Its versatility and good taste make any dish tasty and delicate, provided it is cooked correctly.
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