|young goat and lamb tongues from the farm|
|prepared tongues ready to be cooked|
Wash the tongue well in water, use salt to rub and scrape the tongue with a knife. Rinse well. If using young animal tongues, let them gently boil (with or without a little salt) for about 10 minutes. For larger tongues such as cow's tongues, I let them gently boil for about 30 to 45 minutes. Be sure the tongues are submerged in the water. You may partially cover the pot to save energy and help the tongues cook faster. Remove the tongues and let them cool completely before handling. Once cooled take a sharp knife and peel the skin (outer layer) of each tongue. Remove and discard any soft tissues located under the tongue. Wash them well under cold water and they are ready to be used in cooking.