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- veal tongue - 24.5 oz (700 g)
- garlic - 5 cloves
- butter - 1/5 cup (70 g)
- salt - to taste
- black pepper - to taste
Boil the tongue in salted water. Peel its skin and cut it into strips.
Separately, prepare the garlic, also cut into strips. Melt the butter in a container on the stove and braise the garlic in it.
Add the chopped strips of tongue. Season with black pepper.