Summary

Ingredients

• 1 beef tongue (s) or 4 pork tongues
• 1 onion (s)
• 4 cucumber (s), sour
• 2 tablespoon vinegar (spicy vinegar)
• 1 tablespoon dill, tips
• 100 g mayonnaise
• salt
• possibly Tabasco

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Instructions

1. 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.
2. 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.
3. 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.
4. Tastes very good with fresh bread or rolls.