Lamb Tongue in Sauce

Ingredients

• lamb tongue
• lamb brains
• lamb feet
• broth from cooking the tongue
• juice from the brains and feet
• vinegar

Instructions

1. Remove the cooked tongue with a fork and transfer it to another pot. Add the deboned and cooked lamb brains and feet to the pot with the tongue.
2. Combine the broth from cooking the tongue with the juice from the brains and feet. Add vinegar to this mixture, bring it to a boil, and transfer it to another pot.
3. Remove the fat from the sauce (desengrasa), strain it, and pour it over the tongue and offal.