Beef tongue - 15 cooking recipes

In the Middle Ages, only the rich could taste dishes with tongue; today, the offal belonging to the first category is available to everyone. It is especially recommended for children, pregnant and lactating women, as well as people suffering from diseases of the gastrointestinal tract and kidneys, and diabetics. Why is pork and beef tongue so beneficial? Firstly, it consists of pure protein, has a low calorie content (beef 163 kK/100g, pork 208 kK/100g), and therefore is suitable for the diet menu. Secondly, the tongue contains iron and zinc, which help maintain the beauty of the skin and hair and maintain the overall tone of the body. Frequent use normalizes the functioning of the gastrointestinal tract. But there is also a minus: it can take from 1.5 to 4 hours to prepare. It must be boiled, even if the delicacy will need to be stewed or baked in the future. Recipes for dishes with tongue are so varied that it’s difficult not to choose your own. Catherine I, for example, was a noble connoisseur of boiled tongue with pickles. The product is unique because it can be combined with almost any ingredients: mushrooms, potatoes, cheeses, avocados, eggs, any herbs. And sauces only improve the taste. It can be eaten boiled, fried, stewed and pickled. Prepare jellies, meat rolls, salads, pies, roasts, pates and sausages, the main thing is not to swallow your own while eating.