Sweet and Sour Calves' Tongue: Lingua Agrodolce

Ingredients

• 56 ounce tomatoes whole crushed peeled canned
• 0.5 medium carrots shredded finely
• 2 medium carrots cut into 1/4-inch disks
• 2 ribs celery cut into 1/2-inch pieces
• 1 cup chicken stock see (or reserved cooking liquid)
• 0.3 cup olive oil extra virgin 
• 4 tablespoons olive oil extra virgin 
• 3 tablespoons thyme leaves dried fresh chopped
• 4  garlic cloves peeled thinly sliced
• 1  onion spanish chopped
• 3  orange zest juiced
• 1 bunch parsley italian finely chopped
• 1 pound pearl onions peeled unpeeled
• 0.3 cup red wine vinegar 
• 4 servings salt to taste
• 2 large calves' tongues 
• 2 large calves' tongues 

Equipment

• sauce pan
• pot
• dutch oven

Directions

1. Place the tongues in a pot just large enough to hold them both, and cover with water. Cover the pot and bring to a boil. Lower the heat and simmer 1 1/2 hours.
2. Remove from heat and allow to cool.
3. Peel the tongues and remove the fatty parts from the lower portion of muscle. Slice the tongues into 1/2-inch pieces and set aside.
4. In a heavy-bottomed Dutch oven, heat the olive oil over medium heat.
5. Add the onions, carrots and celery and cook, stirring regularly until lightly browned, about 8 to 10 minutes.
6. Add the orange juice, vinegar, chicken stock and tomato sauce and bring to a boil.
7. Add the tongue pieces and cook, uncovered, at a very low boil, until the liquid has reduced by 2/3, about 30 minutes.
8. Sprinkle with parsley and the grated orange zest.
9. In a 3-quart saucepan, heat the olive oil over medium heat.
10. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
11. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
12. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.