ARUGULA OVER TONGUE

Ingredients:

• 3 pounds fresh calves tongue,
• 3 teaspoons kosher sea salt,
• 8 to 10 peppercorns,
• 10 cloves garlic, 
• 1 14 oz can cranberry, 
• 3/4 cup bottled chilli sauce,
• 2 pounds arugula,

Directions:

1. Wash tongues and place them in a large pot with kosher sea salt, peppercorns, and garlic. Also, add enough water to cover the calves tongues by 2 inches.  Then, bring the water to a boil, cover the large pot, and cover for 1 1/4 hours, or until desired tenderness throughout, and drain liquid.

2. In a saucepan, mash the cranberry sauce.  Add the chili sauce over medium heat, while continuously stirring, until melted and well mixed, for approximately 5 minutes.

3. Serve the tongue warm, topped with arugula.  Next, spoon a little of the cranberry mixture over the top as a dressing.

* Makes 6 to 8 servings