Veal tongue in the style of Bansko

Name: Veal tongue in the style of Bansko
Cuisine: Bulgarian
Ingredients: beef tongue; stale white bread; 60 ml fresh milk; 50 g fresh butter; 2 eggs; 100 g cream; 10-12 grains of black pepper; 1/2 tsp sugar; cinnamon; lemon; parsley; fenugreek; savory; salt

Veal tongue in batter is a classic Bulgarian dish where the tongue is stuffed with an aromatic mixture of bread, milk, eggs, and spices, then baked until golden.

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🌍 Bulgarian

Ingredients

beef tongue

stale white bread

60 ml fresh milk

50 g fresh butter

2 eggs

100 g cream

10-12 grains of black pepper

1/2 tsp sugar

cinnamon

lemon

parsley

fenugreek

savory

salt

Method

Place the beef tongue in a pot and cover it with cold water. Add 1 tsp salt, 5 black peppercorns, and 1 tsp savory. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 1 hour and 30 minutes, or until the tongue is completely tender.
While the tongue is cooking, prepare the stuffing. In a bowl, crumble the stale bread into small pieces. Pour the fresh milk over it and let it sit for 5-10 minutes, until the bread absorbs the milk and softens.
In a separate bowl, beat the eggs with a fork. Melt 20 g of the butter in a pan over low heat and add it to the eggs. Stir well.
Add the beaten eggs with butter to the soaked bread, along with the sour cream, the remaining melted butter (30 g), the sugar, the cinnamon, the grated lemon peel, the chopped parsley, the fenugreek, and the remaining black peppercorns. Season with salt to taste and stir all the ingredients well until you get a homogeneous mixture.
When the tongue is cooked, carefully remove it from the pot and let it cool slightly. Peel it, being careful not to tear it.
With a sharp knife, make a deep cut along the length of the tongue, without cutting it all the way through. Open it like a book.
Fill the tongue with the prepared stuffing, spreading it evenly. Do not overfill the tongue so it does not tear during baking.
Sew the opening of the tongue with strong thread to hold the stuffing inside. If you do not have thread, you can secure it with wooden toothpicks.
Brush the stuffed tongue with the remaining sour cream and wrap it tightly in buttered baking paper.
Preheat the oven to 180°C. Place the wrapped tongue in a baking dish and bake for about 30-40 minutes, or until the paper is golden brown.
Remove the dish from the oven and let the tongue cool slightly before slicing it into slices. Serve it warm or cold.