Lengua Estofado (Ox’s Tongue in Tomato Sauce)

I’m frustrated. I was planning to make a lot of Halloween dishes towards the end of October but things happened and my daughter got hospitalized for four days. I was left with spoiled and not so spoiled ingredients.

Would you mind if I make Halloween dishes this November? I know you wouldn’t, you would probably like to see how crazy I am making Halloween stuffs past Halloween.

Another thing I’m frustrated about is I miss cooking. If you will notice the few posts before this are all about eating out. I have no time to cook.

Well, here’s to hoping I could leave all my problems to October and step right into November without them.

BTW, Do you know it’s my tatay’s {dad’s} birthday today? Well, when there’s a special occasion then there’s also special food in the table. My dad loves saucy dishes like this. I know some of you may not like the sound of ox tongue being served on special occasions because I know that some of you just found out today that ox tongues are cooked and eaten.

Uh…… Happy Halloween!! LOL! Just kidding.

Ox Tongues are really expensive here in the Philippines. Its price ranges from P400 – 500 {$9+} per kilo so you won’t see it grace the table everyday. And another reason why it doesn’t grace the table everyday is because you’ll need a lot of time to prepare and soften the tongue before you can even cook it.

This is what the tongue looks like after boiling….

This is my mom’s version of Lengua. I grew up eating Lengua cooked this way and I have yet to try and make my own version but I will….soon.

Lengua Estofado / Ox’s Tongue in Tomato Sauce

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• Author: The Peach Kitchen

Ingredients

Scale 1x2x3x

• 1 whole ox tongue
• water for boiling
• salt and pepper
• 2 cloves garlic, minced
• 2 onions chopped
• 2 tbsp olive oil + 2 tbsp butter
• 3 potatoes, cubed
• 1 carrot, halved then sliced
• ¼ cup green olives {I didn’t have this}
• 250 grams tomato sauce or ¾ tomato paste mixed with 1 cup water

Instructions

1. Boil the ox tongue in salted water until tender. It will take you around 2 hours depending on your desired tenderness.
2. While tongue is simmering, fry potatoes and carrots for a few minutes until it is a little brown on the edges. Set aside.
3. Take the ox tongue out of the pot until it is cool enough to touch then peel off the leather-y skin off.
4. Heat oil and butter in a wok.
5. Fry tongue in oil+butter until outside surface is seared. Remove from pan.
6. Sauté onion in same heated oil+ butter until onion becomes translucent.
7. Add tongue, tomato sauce and ¼ cup water.
8. Simmer for 20 minutes. Take the tongue off the pan and slice it.
9. Season sauce with salt and pepper.
10. Put it back in the sauce along with the potatoes, olives and carrots
11. Simmer for 10 minutes. Serve with lots of steamed rice.