An offal dish of boiled, peeled beef tongue, sliced and sautéed with plenty of onions; unlike cold sliced tongue, it is served hot. It stands out for its tender texture and mildly sweet flavor.
Boil the beef tongue in water with the bay leaf, peppercorns, and salt until it is tender enough to cut easily with a knife.
Remove the tongue from the water while it is hot and peel off the outer skin right away; the skin comes off much more easily while hot.
Cut the peeled tongue into thin slices.
Sauté the onions in oil, then add the sliced tongue. Season with Turkish red pepper flakes and black pepper, cook for a few minutes, and serve hot.
Contains no allergens. Important: Peel the outer skin from the tongue immediately after boiling, while it is still hot; the skin is much harder to remove once the tongue cools, and the surface may remain rough.
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