A meat delicacy, offal. Contains vitamins from group B, E, PP, phosphorus, zinc, magnesium, sulfur, sodium, calcium, chlorine, potassium, iron. It is well absorbed. Before cooking, it is recommended to soak the tongue in cold water for half an hour. The tongue is boiled with the addition of carrots, onions, bay leaves and black peppercorns. The offal can also be baked in the oven or stewed in sour cream, dry red wine. Boiled tongue is often fried in a pan under sour cream sauce, with onions, breading or batter. It can be added to salads (for example, to Olivier), appetizers, cook julienne or aspic with it. Often the tongue is stuffed and then baked. Boiled potatoes or mashed potatoes will be a good garnish for tongue. The delicacy is also combined with green peas, pickled mushrooms, capers, artichokes. Tongue is customary to serve with various sauces, the most popular of which are horseradish and mustard. Beef tongue weighs between 400 grams and 2.5 kilograms.