Sweet and Sour Calves' Tongue: Lingua Agrodolce

• 2 large calves' tongues, about 3 pounds
• 4 tablespoons extra virgin olive oil
• 1 pound pearl onions, peeled, or cipolline, unpeeled
• 2 medium carrots, cut into 1/4-inch disks
• 2 ribs celery, cut into 1/2-inch pieces
• 3 oranges, zested and juiced
• 1/4 cup red wine vinegar
• 1 cup chicken stock (or reserved cooking liquid)
• 1 cup basic tomato sauce, recipe follows
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 1/4 cup extra virgin olive oil
• 1 Spanish onion, chopped in 1/4 inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt, to taste

1. Place the tongues in a pot just large enough to hold them both, and cover with water.
2. Cover the pot and bring to a boil.
3. Lower the heat and simmer 1 1/2 hours.
4. Remove from heat and allow to cool.
5. Peel the tongues and remove the fatty parts from the lower portion of muscle.
6. Slice the tongues into 1/2-inch pieces and set aside.
7. In a heavy-bottomed Dutch oven, heat the olive oil over medium heat.
8. Add the onions, carrots and celery and cook, stirring regularly until lightly browned, about 8 to 10 minutes.
9. Add the orange juice, vinegar, chicken stock and tomato sauce and bring to a boil.
10. Add the tongue pieces and cook, uncovered, at a very low boil, until the liquid has reduced by 2/3, about 30 minutes.
11. Sprinkle with parsley and the grated orange zest.
12. In a 3-quart saucepan, heat the olive oil over medium heat.
13. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
14. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
15. Add the tomatoes and juice and bring to a boil, stirring often.
16. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
17. Season with salt and serve.
18. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
19. Yield: 4 cups

extra virgin olive oil, pearl onions, carrots, celery, oranges, red wine vinegar, chicken stock, tomato sauce, italian parsley, extra virgin olive oil, onion, garlic, thyme, carrot, tomatoes, salt

Taken from www.foodnetwork.com/recipes/mario-batali/sweet-and-sour-calves-tongue-lingua-agrodolce-recipe.html (may not work)