Sweet And Sour Calves' Tongue

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

4 tablespoons extra virgin olive oil

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

1 cup chicken stock (or reserved cooking liquid)

1 cup basic tomato sauce, recipe follows

1/4 cup red wine vinegar

4 garlic cloves, peeled and thinly sliced

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

1 Spanish onion, chopped in 1/4 inch dice

2 large calves' tongues, about 3 pounds

1/2 medium carrot, finely shredded

1 pound pearl onions, peeled, or cipolline, unpeeled

3 oranges, zested and juiced

Salt, to taste

1/4 cup extra virgin olive oil

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

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