Sweet And Sour Calf's Tongue Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
600
FAT
119%
CHOL
1%
SOD
54%

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Ingredients for 4 servings

1 bunch Italian parsley, finely chopped to yield 1/4 cup

1 cup basic tomato sauce, recipe follows

3 ounces virgin olive oil

2 28-ounce cans of tomatoes, crushed and mixed well with their juices

Salt, to taste

4 tablespoons virgin olive oil

1 cup chicken stock (or reserved cooking liquid)

4 cloves garlic, thinly sliced

4 tablespoons fresh thyme (or 2 tablespoons dried)

1/4 cup red wine vinegar

Juice and zest of 3 oranges

2 medium carrots, cut into 1/4-inch disks

2 large calves' tongues, about 3 pounds

1 pound pearl onions, peeled, or cippoline, unpeeled

1 Spanish onion, cut into 1/4-inch dice

1/2 medium carrot, finely shredded

BASIC TOMATO SAUCE

2 ribs celery, cut into 1/2-inch pieces

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