raw veal tongue
Also known as: veal tongue, calf tongue, veal lengua, vitello lingua, kalbszunge
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Also known as: veal tongue, calf tongue, veal lengua, vitello lingua, kalbszunge
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw veal tongue is highly perishable and should be cooked within 1 to 2 days of purchase.
Yes, it freezes well. Wrap it tightly in plastic wrap and then foil, or use a vacuum sealer; it will stay good for 3-4 months.
Look for a firm texture and a clean, pinkish-grey color. It should have a neutral smell; any sour or ammonia-like odor indicates spoilage.
Braising or simmering in a flavored liquid (poaching) for 2-3 hours is the best method to break down the tough connective tissue.
Yes, the outer skin is rough and unpalatable. It is easiest to remove after the tongue has been fully cooked and is still warm.
Beef tongue is the closest substitute, though it is larger and may require longer cooking. Lamb tongue is a smaller, more delicate alternative.
Yes, like most organ meats, veal tongue is relatively high in cholesterol, containing about 105mg per 100g serving.
Rinse it thoroughly under cold water and scrub the surface with a bit of salt or vinegar to remove any residue before simmering.
It is commonly used in Tacos de Lengua, sliced cold for sandwiches, or served hot with a Madeira or caper sauce.
raw veal tongue is a versatile ingredient found in cuisines around the world. With 202 calories per 100g and 17.2 grams of protein, it's a nutritious addition to many dishes.
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