Tongue might look challenging but it is tender, delicate, and very delicious.
Lamb tongues, trimmed of any “hair” and extra gristle
1 bay leaf
½ teaspoon fennel seeds
1 chopped onion
2 stalks chopped celery (if you have the tops, that’s even better)
Trim the tongues. Simmer them in a large pot of water with the flavorings for 1-2 hours. When a fork easily enters them, they are done. But don’t rush the process! You want them soft and only slightly chewy. Remove, let cool, then peel them with your hands and/or a paring knife. Slice thin, and saute briefly in butter. Arrange them on a plate, salt lightly, and enjoy.
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