Veal tongue

Veal tongue is an offal cut prized for its delicate flavour and smooth, tender texture. Compared to beef tongue, it is smaller, juicier, and more subtle in taste. It is most commonly prepared by simmering in a broth with root vegetables and spices, after which the outer skin peels away easily. It can be served hot with savoury sauces such as Madeira or dill sauce, or cold as part of a charcuterie platter or starter. Veal tongue is rich in protein, iron, and B vitamins. It is a popular component of festive dishes in Central European and French cuisine.