Beef Tongue With Tomato Sauce
|Beef tongue||4 Pound (1 Piece)|
|Celery leaves||1 , cut into pieces (With Leaves)|
|Canned tomato paste||12 Ounce (Two 6 Ounce Can)|
|Canned condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Noodles||8 Ounce, cooked and drained (1 Package)|
Wash tongue and put into a 4-quart kettle.
Add water to cover, salt, bay leaves, celery, onion, and peppercorns.
Cover and simmer about 1 hour per pound, or until tongue is tender.
Place tongue on a platter.
When cool enough to handle, remove skin; cut away roots, gristle, and small bone at thick end.
Diagonally cut tongue into 1/4-inch slices.
Put slices into a large heavy skillet and set aside.
Combine tomato paste, soup, water, and thyme; mix thoroughly and pour over tongue.
Cover and heat about 20 minutes.