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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash one large beef tongue or several lamb tongues well. Place the tongue in a kettle and cover with cold water. Add 2 whole buttons of garlic and salt and pepper to taste. Bring the water to a boil and turn the heat down. | 2. Cover the kettle with a lid and keep the water boiling until the tongue is tender to fork. This can take three or more hours. When the tongue is tender, run cold water over it and skin it. Be sure to trim the membranes under the tongue. Next slice the tongue to about 1/4 inch slices. (The tongue can be fixed a day or two ahead and then wrapped in saran wrap and refrigerated). | 3. Saute the garlic, onion and green pepper until golden brown. Add tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add the tongue and continue simmering until the tongue is good and hot. This dish is good hot or cold. The sauce can also be used for tripe, pigs feet or any left over meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tongue	1			-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	1		chopped	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
tomato sauce	2	cans		-	-	-	-
pimiento	1	jar	chopped	-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.