Sweet and sour tongue "Lingua in Agrodolce"

Ingredients for 4 servings:

• 400 g beef tongue(s), cooked
• 2 tbsp pine nuts
• 2 onions
• 2 tbsp olive oil
• 2 tbsp raisins
• some chili pepper(s), dried
• 1 tbsp tomato paste
• 250 ml broth from cooking the tongue
• salt and pepper
• 1 tbsp sugar
• 4 tbsp white wine vinegar
• ½ tsp cocoa powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Beef tongue with raisins and pine nuts in a tomato sauce. A recipe from Roman cuisine.

Cut the cooked tongue into cubes. Roast the pine nuts in a dry pan until golden brown. Roughly dice the onions. Heat olive oil in a pan and sauté the diced onions over medium heat for a few minutes, stirring occasionally. Add the diced tongue, raisins, and pine nuts. Season with some dried, crumbled chili pepper. Mix the tongue broth with the tomato paste and pour over the sauce. Add the cocoa powder to round off the sauce. Heat everything until smooth and thicken with a little sauce thickener, if desired. Mix the sugar and vinegar and stir in at the end. I don’t add all the vinegar at once, but add it gradually so the dish doesn’t become too acidic. Finally, season with salt and pepper. Rosemary potatoes go well with this.