Hearty Tongue Salad

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 hr 15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Boil the beef tongue or pork tongues in salted water (except for pickling tongues) for about 2.5 hours, quench with cold water and peel off.
After cooling, cut into small strips. Add the chopped onion, cucumber cut into strips, dill tips and mayonnaise and season well with the spicy vinegar. Let it infuse for about 1 hour in a cool place, stir well and season with vinegar, salt and Tabasco if necessary.
Tip: I always use the back half of the tongues with this salad because they are a bit streaky and therefore more juicy. You can also add apple pieces, tomato pieces, diced peppers, etc. to this salad. There are no limits for your creativity.
Tastes very good with fresh bread or rolls.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.