An offal dish made from boiled beef tongue, peeled and sliced, then sautéed with plenty of onion — unlike tongue served cold, this version is served hot. It stands out for its tender texture and slightly sweet flavor.
Boil the beef tongue together with bay leaf, whole black pepper and salt in boiling water until it softens enough to be cut easily with a table knife.
Remove the tongue from the water while still 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 and add the tongue slices; season with red pepper flakes and black pepper, sauté for a few minutes, then serve hot.
Contains no allergens. Important: Peel the skin off the tongue while it's still hot right after boiling; once the tongue cools, the skin is much harder to remove and the surface stays rough.
Adding a few bay leaves and whole black peppercorns to the boiling water balances the tongue's smell and enhances its flavor.
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