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Lynn's Sweet Sour Tongue

2 lrg Calves tongues - (abt 3 lbs)
4 tbl Virgin olive oil
1 lb Pearl onions peeled
    (or Cippoline, unpeeled)
2 med Carrots cut 1/4" disks
2 x Celery ribs cut 1/2" pieces
    Juice and zest of 3 oranges
1/4 cup Red wine vinegar
1 cup Chicken stock
    (or reserved cooking liquid)
1 cup Basic Tomato Sauce see * Note
1/4 cup Finely-chopped Italian parsley
1 x recipe Torzelli see * Note

 Method :
Place tongues in a pot just large to hold them both and cover with water. Cover pot and bring to a boil. Lower heat and simmer 1 1/2 hours. Remove from heat and allow to cool.
Peel tongues and remove fatty parts from lower portion of muscle. Slice tongues into 1/2-inch pieces and set aside.
In a heavy-bottom Dutch oven, heat olive oil over medium heat. Add onions, celery and carrots and cook, stirring regularly until lightly browned, about 8 to 10 minutes. Add orange juice, vinegar, chicken stock and Basic Tomato Sauce and bring to boil. Add tongue pieces and cook uncovered at a very low boil until liquid has reduced by two-thirds, about 30 minutes.