Pork and beef tongues have long been used as food. Due to their interesting taste, high nutritional value and content of valuable nutrients, they are considered a delicacy product, and dishes with them are usually placed on the festive table. However, these two types of language differ slightly in their taste and useful properties, which is why their value is slightly different.
The value of beef and pork tongue
Beef tongue differs from pork tongue not only in its large size - it has a more interesting and delicate taste, and also contains many vitamins and nutrients. That is why the cost of such a product is much higher, in addition, it is used to prepare various dishes in luxury restaurants.
The beef tongue, which is a solid muscle, contains 16% protein, 12% fat, and about 2% carbohydrates. As for vitamins, it contains thiamine, folic acid, riboflavin, vitamins A, E and PP. Of the trace elements in this product, there is a large amount of iron, phosphorus, manganese, potassium, sodium, copper and chromium. But it is especially rich in zinc - 40 g of such a language replenishes the daily intake of this element in the body. Pork tongue also contains the listed substances, in addition to zinc.
These two types of language differ in the amount of cholesterol they contain. Most of this substance is found in beef tongue - 150 mg, while in pork - only 50 mg. But in the latter there is much more fat, therefore its calorie content is slightly higher. That is why it is best to include beef tongue in the diet for those who follow a therapeutic or low-calorie diet.
In terms of taste, beef tongue is also more appreciated, although there are those who prefer only pork product. The latter, by the way, needs to be boiled for a much shorter time, which is very convenient. But for slicing it is still better to use beef tongue, since the pork tongue is too small. However, in this case, you can cheat a little by cutting the latter not across, but along.
How to eat beef and pork tongue
Both pork and beef tongues are used for cooking, usually boiled. To do this, you must first soak it in water for half an hour, then clean the surface of the tongue from dirt and mucus under running water using a knife. After that, the product must be dipped in boiling water and cooked for 2 to 4 hours. Pork tongue is usually cooked for no more than 2 hours, and beef tongue is usually cooked for about 3-4 hours. You can check its readiness with a fork or knife - the devices should easily pierce the product. If the boiled tongue is to be served as a cut, it must be seasoned with salt and spices to taste during boiling.
Boiled beef and pork tongue can be used to prepare various salads - it goes well with cucumbers, mushrooms, ham, cheese, mayonnaise, sour cream, mustard, eggs, avocado, garlic and many other foods. It can also be baked in the oven with meat, mushrooms or vegetables under a cheese crust. It is also suitable for cooking jellied meat.
