Lengua Stofada

Lengua estofada is a Filipino dish with a Hispanic influence which consist of ox tongue braised in a tomato sauce. This is really a Spanish dish which is very obvious just looking at the name of this dish. Sometimes is its also called lengua estofado which is the real Spanish name of this dish. Preparation is a little bit tedious because you have to blanch the tongue first then scrape and remove the white thick skin. Because if you don’t, it will have a disgusting taste when cooked. Tenderizing it will also take some time so a pressure cooker is a great help to make your cooking time shorter.

To cook lengua stofada; To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water. Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done. Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs. Stir for 3 minutes, then add to the deep pan where you boil the ox tongue. Continue cooking until the tongue becomes tender. You may add more water if sauce dries and meat is not yet done. Let it cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs then pour over sliced tongue.

Print Recipe

How to Cook Lengua Stofada

Prep Time10 minutes mins

Cook Time1 hour hr 8 minutes mins

Total Time1 hour hr 18 minutes mins

Course: Beef Recipe

Cuisine: Filipino/Spanish

Servings: 8 servings

Author: Manny

Ingredients

• 1 ox tongue about 1 1/2 to 2 kilos
• 2-3 large onions quartered
• 6 green olives optional
• 1/4 kilo pork fat
• 3 Tbsp. pimento
• 1 small can tomato paste or 2 cans tomato sauce
• 1 Tbsp. MSG
• 1 tsp. pepper ground
• 1 Tbsp. salt
• 1/2 cup rum
• 2 Tbsp. chili sauce
• 2 Tbsp. Worcestershire sauce
• 3 bell pepper red & green (strips)
• 1 small can pineapple juice
• 1/2 cup bread crumbs
• 1 chorizo de bilbao finely chopped

Instructions

How to cook lengua stofada:

• To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water.
• Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done.
• Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs.
• Stir for 3 minutes, then add to the deep pan where you boil the ox tongue. Continue cooking until the tongue becomes tender.
• You may add more water if sauce dries and meat is not yet done.
• Let it cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs then pour over sliced tongue.