Veal Brain Tacos

Ingredients

• 5 quarts water
• 1 cup white vinegar
• 2 ounces kosher salt
• 1/2 ounce peppercorns
• 3/4 pounds carrots, peeled, minced
• 1 pound onions, minced
• 2 ounces parsley stalks
• 1 stick of thyme
• 1 bay leaf
• 5 pounds veal brains
• 1 recipe court-bouillon
• 6-inch flour tortillas
• Minced onion
• Minced cilantro
• Pickled jalapeños slices
• Salt
• pepper
• Vegetable oil
• 2 cups rice vinegar
• 1 cup sugar
• 1/2 cup water
• 1 tablespoon salt
• 6 jalapeños sliced into very thin rings