What to do with tongue broth?

There is an opinion that the tongue (pork or beef) is a by-product, “low-grade meat,” and therefore broths should be poured out of it. This is not true because:

– Firstly, the tongue is the purest offal, and the only offal that is considered a delicacy.

– Secondly, broths are cooked even from “dirty” by-products (heart, liver, stomachs), including for soups. Therefore, claims to the language on this score are not substantiated.

– Thirdly, for greater purity, the broth can be filtered through a sieve and even boiled the tongue in the second broth.

– Fourthly, like the tongue itself, the broth has a very delicate (almost imperceptible taste), and in its pure form, although not suitable for food, it serves as an excellent basis for other liquid dishes.

How to use broth from the tongue?

Tongue decoction is a great option if you’re on a diet. Not greasy, but very fragrant and, when imagination is applied, a delicious broth is useful both for soups and as a liquid base for cereals. Even if the broth is cloudy, just pour the beaten egg white into the broth and strain it. This is enough for a fragrant jellied or beautiful vegetable soup.

If you like more casual dishes, the broth from boiling the tongue is suitable as a base for the soup – you can cook meat and bone broth right in it, it will become even more useful.

Not convinced? Then try to cook porridge for a dog in tongue broth – that’s who will definitely appreciate all the charm and dietary qualities of the dish. ?

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