Tongue with Olives

Description
In Romanian: Limba cu masline

Ingredients

 * 1 beef or 3 – 4 pork tongues (approx. 2 lbs / 1 kg)
 * vegetables for soup
 * 7 oz / 200 g black olives
 * 3 – 4 onions
 * 1 bay leaf
 * 2 – 3 juniper berries
 * 2 tablespoons tomato sauce
 * 1 tablespoon vinegar
 * 3 tablespoons oil
 * ½ teaspoon sugar
 * salt
 * 1 lemon
 * chopped parsley

Directions

 * 1) Boil the tongue with the vegetables.
 * 2) When the tongue is almost done, remove from the broth, clean and cut into finger thick slices.
 * 3) Fry the finely chopped onion in oil until softened, add tomato sauce, vinegar, sugar, juniper berries, salt and a cup of the tongue boiling liquid (you must first defat this liquid)
 * 4) Add that were well washed and previously kept in warm water for 2 – 3 hours and the tongue slices.
 * 5) Cover and let boil until done.
 * 6) You may serve it warm or cold, garnished with chopped parsley and a few lemon slices.