Lengua Estofado / Ox’s Tongue in Tomato Sauce


  • 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


  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.