Sweet and Sour Tongue

(by Lisa Herman)

(adapted from kosher.com)

3 lb. tongue

16 oz. tomato sauce

1/2 c. brown sugar

1/4 lb. raisins

1 1/2 c. water

1/4 lb. dried apricots

Place tongue in a large, heavy pot, and add water to cover.

Bring to a boil, lower heat, and cook for 3 hours.

Drain, cool thoroughly, and peel off skin.

Slice thinly.

Combine remaining ingredients in a large pot and bring to a boil.

Lower heat, add sliced tongue to the sauce, and simmer for 45 minutes over low heat.

Alternately, heat sliced tongue and sauce in oven at 375 F. for 1 hour.

(Read Red Diaper Baby, the story that accompanies this recipe.)