Recipe: Veal tongue with orange

The day before:
Place your veal tongue in cold water and let soak until the next morning, changing the water several times.
The next morning:

1- In a large tall saucepan, put your broth ingredients then add 4 to 5 liters of cold water, bring to a boil, season with salt and pepper and plunge the tongue. Let cook 1 hour 15 minutes at a gentle simmer, skimming often to remove impurities.

2- While the tongue is cooking, prepare the sauce and garnish.

3- Using a vegetable peeler, remove the zests from the clean oranges (without white) cut them into fine julienne then place them in a small saucepan of cold water, bring to a boil for one minute and drain by pouring a little cold water over the strainer, set aside on a plate.

4- In a large pot, bring 4 liters of salted water to a boil (for macaroni)

5- While waiting for this to boil, cut your oranges in half and squeeze the juice.

6- Pour sugar and vinegar into a saucepan and cook, when you obtain caramel, add the orange juice, reduce by 2/3, finally add the veal stock, bring back to a boil, taste then remove from heat.

7- At this point your water for the pasta should be boiling, plunge your macaroni and cook for the time indicated on the package.
When cooked, run cold water to cool and drain with a