Tongue with olives

Ingredients for 4 servings:

• 4 pork tongue(s)
• 4 large onions
• 1 jar olives, sliced
• 3 tsp, heaped flour
• 3 bay leaves
• 3 tbsp tomato paste
• salt and pepper
• 2 liters of water
• 1 cup sour cream or sour cream
• oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Boil the pork tongues for about 10 minutes at a rolling boil. Remove, rinse briefly under running water, and discard the cooking water. Bring two liters of water back to a boil and add the tongues. Add bay leaves and 1 tablespoon of salt and simmer for about 1 hour. In a pressure cooker, the tongues will be cooked through in about 30 minutes. Quickly and carefully peel the tongues (remove the “skin”), cut into finger-width slices, and set aside. Keep the cooking broth warm for the sauce. Now chop the onions and fry briefly with 1 tablespoon of oil. Add the tomato paste, then add about 1 liter of broth and simmer until the onions are soft. Then add the tongues and continue cooking for about 10 minutes. Meanwhile, mix the flour with the sour cream and temper with a little sauce, then add it to the tongues in the pot. Add the drained olives and let everything simmer for about 10 minutes. If the sauce is too thin, thicken it with cornstarch. Season to taste. Fresh bread, boiled potatoes, polenta, or mashed potatoes are suitable as side dishes.