Cow Tongue with Tomato Sauce and Olives

 This is a very traditional Romanian dish. It is VERY tasty and it makes for a perfect comfort dish. The cow tongue is quite a delicacy and it must be properly prepared to get the most tender and delicious experience. This dish goes perfectly on top of fresh mamaliga, cornmeal mush. Enjoy!

Ingredients:

-1 lb fresh cow tongue

-onion, carrots, garlic, salt to make a broth

For the tomato sauce:

-2 Tbs extra virgin olive oil

-1 onion, finely chopped

-1 yellow bell pepper, seeded and chopped

-1 large carrot, peeled and finely shredded

-3 large garlic cloves, minced

-2 Tbs tomato paste

-2 cups beef broth

-1/4 cup red or sherry cooking wine

-2 bay leaves

-salt and pepper, to taste

-1 cup kalamata olives, pitted

Directions:

Preparing the tongue takes a few hours, but it's well worth the effort to get it nice and tender.

Place the fresh tongue in cold, salted water over night in the fridge. You can change the water a few times during that time.

Prepare a pot of cold salted water, then place the overnight soaked tongue in it. Place on the stove and bring to a boil. Remove the foam, using a slotted spoon.

Roughly chop the onion and peeled carrots for the broth. Peel and crush a few garlic cloves. Add the onion and carrot chunks, along with the crushed garlic to the pot. Simmer for 3 hours.

Remove the tongue from the broth and let it cool a little, but not completely. Reserve the broth. Carefully, remove the outer layer of the tongue and discard it.

Slice the tongue and get it ready for the sauce.

In a pot, heat the oil. Add the onion, bell pepper, carrot, and garlic. Season with a little salt and pepper. Give it a good stir and cook for 5-7 minutes.

Stir in the tomato paste. Mix well, then add the beef broth. Bring to a boil and add the wine.

Add the sliced tongue and bay leaves. Lower the heat, cover and simmer for 10 minutes.

Add the olives, cover, and continue simmering for 20 more minutes.

Adjust the seasoning, if necessary. Remove the bay leaves.

Serve warm on top of fresh mamaliga. So tender and so delicious! Enjoy!