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Polish Jellied Tongue Recipe – Ozory W Galarecie

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Pork or beef jelly in a white dish.
Pork or beef jelly is made with spices and veggies!

A traditional Polish dish that’s reminiscent of aspic, the jellied pork tongue recipe is made with pork or beef tongues and served cold! Enjoy the ozory w galarecie for a trip back to old times!

Like many cultures across the globe, Polish food too considers offal a delicacy. From the popular watrobka wieprzowa – Polish pork liver to the zimne nogi – jellied pigs feet, to this tasty ozory w galrecie. 

What Is The Ozory W Galrecie?

Ozory W Galrecie means ‘tongues in jelly’. The jellied beef tongue recipe consists of the tongue, carrots, celery, other veggies, and spices being cooked and then chilled with jelly or gelatin.

They’re a part of the family of dishes that are often cooked hot and served cold, called ‘chaud-froid’ by the French General Napolean Bonaparte. But in general, the recipe is part of the larger family of aspic dishes. 

It’s also very popular at the Polish Christmas dinner table!

What Is Aspic?

Ozory w galarecie with peas and carrots.
Ozory w galarecie with peas and carrots

Aspic is a savory dish wherein eggs, meat, seafood, or veggies are cooked in a broth which is then cooled to form a jelly.

Traditionally, the jelly was formed by the collagen that leaked out of the bones and cartilages after hours of slow cooking. The bones were then discarded, while the meat and veggies were used in the aspic. 

In modern times though, it’s easier to sometimes just gelatin in the dish. 

Where Did Aspic Originate?

No one knows exactly when aspic was invented, but it has been made for centuries. There’s a recipe for fish aspic in the 10-th century Arabic cookbook called Kitab al-Tabikh.

Meat aspics were popular well before fruit aspics became a part of the food culture. One medieval recipe booklet from 1375 in France, Le Viander contains recipes for meat aspics.

In Poland, meat jelly was part of the local culture too. Some form of galareta was served in 1518 at the wedding of King Sigismund I of Poland.

In the 19th century, French chef Marie Antoine Careme, whose creations were loved by royals created the term chaudfroid referring to foods that were cooked hot and served cold. He was a master at creating different versions of aspic!

And when commercial gelatin was invented in the 1950s, it made savory jellies popular across the world. 

How To Cook Polish Jellied Pork’s Tongue Recipe

Polish beef jelly with carrots and peas.
Polish beef jelly is always served cold!

In Poland, there are two names for the tongues:

    • język = this word for tongue is used to describe a human’s tongue as well as the tongue of animals that you don’t eat (cats, dogs, etc.)
    • ozór= this word for tongue is used to describe animals’ tongues that you can eat

Most of the tongues you buy in a butcher’s shop will have the salivary glands removed. However, you need to make sure they are cut off before you start cooking. If the tongue is dirty, you should scrub it with a brush.  

For the jellied beef tongue recipe, cook the tongue with water and spices for an hour. Then drain the water and skin the tongues.

To make the jelly, in another pot or in the same pot, cover the tongue with fresh water, add the chopped veggies and spices, and cook for another hour.

Soak gelatin for some time. While it’s soaking, cut the tongue into slices and place it in a dish along with the veggies.

Mix the soaked gelatin with the hot broth and pour into the dish. Refrigerate till it sets, and serve with lemon juice or vinegar.

The jellied pork tongue recipe is simple but just takes a bit of patience!

Tips For Making The Best Polish Jellied Pork’s Tongue Recipe

Pork or beef jelly in a white dish.
Pork or beef jelly is made with spices and veggies!
  • You can either use pork or beef tongue. For this recipe, either 1 beef tongue or 3 pork tongues. 
  • You can add boiled eggs or any other root vegetables to the dish – celery, boiled potatoes, leeks, tomatoes, horseradish, etc.
  • Some people also add vodka or sherry to the broth while cooking. 
  • If the tongue is dirty, you should scrub it with a brush
  • Strain the broth so that the jelly is clear.
  • Top with lemon juice or vinegar before serving.
  • Serve with some crunchy toasted bread!
  • If you have more time, try this recipe for zimne nogi – jellied pigs feet that does not require you to use gelatin.

FAQs About Ozory W Galarecie – Jellied Beef Or Jellied Pork Tongue Recipe

Which Tongues Can I Use To Make This Recipe?

The Polish recipe is usually made with beef or pork tongues. However, it will also work for any other kind of tongues, including veal, sheep, etc.

Do I Have To Make This Recipe With Tongues? Can I Use Any Other Meat?

This recipe is for ozory w galarecie and ozór means tongue. That’s why it’s made with beef or pork tongue. But you don’t have to make it with tongue. You can use any other cut of meat that you prefer. 

You can also use fish if you want to, and the dish will be called Ryba w Galarecie.  

How Long Does The Ozory W Galarecie Need To Set?

Allow the pork or beef tongue jelly to set for at least 5 to 6 hours. In fact, if you make it a day earlier, even better! 

Do I Have To Use Canned Peas?

No, you don’t have to use canned peas. You can use frozen or fresh peas if you want to. Just remember to cook them with the other veggies in this case.

Is It Possible To Make This Recipe Vegetarian or Vegan?

Yes, it might seem impossible, but it’s possible to make galaretka vegetarian and vegan too. For this, simply do not add the tongue or other meat. You can use carrots, peas, celery, potatoes, and any other veggies of your choice. And replace the gelatin with agar agar, a natural vegan gelling agent.  

How Do I Store Leftover Ozory W Galarecie?

Store leftover ozory w galarecie in the refrigerator and finish within 3 to 4 days. Do not freeze.  

Polish Jellied Tongue Recipe – Ozory W Galarecie

Yield: 6 servings

Polish Jellied Tongue Recipe - Ozory W Galarecie

Ozory w galarecie with peas and carrots.

A traditional Polish dish that's reminiscent of aspic, the jellied pork tongue recipe is made with pork or beef tongues and served cold! Enjoy the ozory w galarecie for a trip back to old times!

Prep Time 30 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 30 minutes


  • 2 lbs (1kg) of beef or pork tongues 
  • 16 cups of water
  • 6 bay leaves
  • 10 allspice berries
  • 1 tsp of ground black pepper
  • 2 carrots
  • 1 small celery root
  • 2 parsley roots
  • 4 tbsps of gelatin powder (or 5)
  • 1 can (8.5oz) of green peas
  • salt
  • pepper


Step 1 - Preparing The Tongues

  1. Wash the tongues. If they still have salivary glands, remove them, as well as tendons.
  2. Place the tongues in the big pot and cover them with 8 cups of water.
  3. Add 1 tbsp of salt, 1 tsp of ground black pepper, 3 bay leaves, and 5 allspice berries.
  4. Cook for about an hour, then drain the tongues.
  5. Remove the skin from the cold tongues.

Step 2 - Making The Jelly

  1. Peel the veggies.
  2. Cover the tongues with 8 cups of fresh water.
  3. Add the veggies, 3 bay leaves, and 5 allspice berries.
  4. Cook slowly for about an hour until the veggies and the tongues are soft.
  5. Take off the tongues and veggies from the hot broth.
  6. Strain the broth to make sure it's clear.
  7. Season the broth with salt and pepper.
  8. Cut the tongues into thin slices. Then place them in any kind of dish.
  9. Dice the veggies and put them onto/ around the sliced tongues.
  10. Add canned peas.
  11. Soak gelatin powder in cold water for about 3-5 minutes.
  12. Dissolve the gelatin in the hot broth.
  13. Pour the broth onto the veggies and tongues. Wait until it sets.
  14. Keep the jellied tongues in the fridge.
  15. Serve with vinegar or lemon juice.


You will probably need 1 beef tongue or 2-3 pork tongues for this recipe.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 180Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 183mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 17g

These data are indicative and calculated by Nutritionix

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