Sweet and Sour Calves' Tongue
| Yield: | 1 Servings |
| Categories: |
| 2 | lg | Calves' tongues; about 3 pounds |
| 4 | tb | Virgin olive oil |
| 1 | lb | Pearl onions; peeled |
| Or cippoline; unpeeled | ||
| 2 | md | Carrots; cut in 1/4" disks |
| 2 | Ribs celery; cut into 1/2" pieces | |
| 3 | Oranges, juice and zest | |
| 1/4 | c | Red wine vinegar |
| 1 | c | Chicken stock (or reserved cooking liquid) |
| 1 | c | Basic tomato sauce; recipe follows |
| 1 | bn | Italian parsley, finely chopped; to yield 1/4C |
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