Lengua Entomatada, Colombia

Not a fussy child by any means I did draw the line at some things and having watched my mother scoop another layer of dirty scum off the cows tongue boiling way on the stove I knew I was in trouble.

“But mum I hate tongue!” was usually my response as I fled the kitchen in tears, much to the delight of my sister who loved the stuff.

But how things change. After a long morning climbing the hills of Antioquia, Colombia’s famous cattle country, tongue was all that was on the menu in the small hill side restaurant I had pulled into. Deciding to give it one last chance after all these years I was pleasantly supervised and my mother will be pleased to hear tongue is back on the menu.

  • 1 beef tongue
  • 4 fresh tomatoes
  • Salt and pepper to taste
  • Half an onion finely chopped
  • Three cloves of garlic, finely chopped
  • Bacon dripping or cooking oil
  • Cilantro finely chopped

1. Cook the beef tongue in boiling salted water until tender (about three to four hours) removing any scum that builds up on the surface.

2. When cool enough to handle remove the skin and cut into thin slices

3. Now peel and dice the tomatoes and onions and fry in a little bacon grease (cooking oil will do) and add the bread crumbs.

4. Place the sliced tongue in a serving dish and pour the sauce over the tongue and sprinkle with fresh cilantro

5. Serve with rice or mashed potatoes.

Tounge

This entry was posted on Sunday, October 5th, 2008 at 11:05 and is filed under Colombian Recipes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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