This is a family recipe from Argentina. Tongue has none of the challenges of other offal. The texture of lamb and goat tongue is especially soft and tender, the taste clean and luxurious. Once you’ve had tongue cooked Argentinian style you’ll never think of it the same way again. The herbs can be a combination of whatever is on hand, but cilantro or mint will always make it irresistible.
Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist. The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a premium cut.
Here’s a tutorial on how I cook them. These directions work well with either lamb or goat tongue. This example uses a mix of both. Yield is enough to serve 2 as an entrée, or 4-8 as an appetizer.
This recipe is by chef Alan Bergo. Alan is a chef from Minnesota and has been professional cooking since the age of fifteen, working his way through kitchens in the Twin Cities. Learn more about Alan and his hunt for mushrooms, wild and obscure foods at Forager Chef.
1-1.25 lbs lamb or goat tongues, about 4-8 tongues, depending on size
5 cups chicken stock or water
1 each: small carrot, ½ small yellow onion and 1 stalk of celery, roughly chopped
1 dried bay leaf
Italian parsley coarsely chopped, roughly ¼ cup
Fresh cilantro, coarsely chopped, roughly ¼ cup
½ cup flavorful oil, like virgin olive oil, or an oil of your choice
½ teaspoon kosher salt, or more to taste
Crushed red pepper, about ¼ teaspoon, or more to taste (optional)
2 tablespoons red wine vinegar
1 garlic clove, lightly crushed with the back of a knife
- Combine the tongues and ingredients for braising in a high-sided pan, such as a 3 qt sauce pot. Make sure the tongues are covered with water, if they aren’t add a little more water until they’re covered by approximately ½ inch.
- Bring the mixture to a simmer and cook slowly, covered, about 1.5 hours, or until the tongues are tender when pierced.
- When the tongues are tender, take them off the heat and cool in their liquid until you can handle them. Peel with your hand or a paring knife, it will be easier if they’re still warm.
- Trim any excess connective tissue and bits of skin that may be left on if any were resisting being peeled.
- Refrigerate the tongues for a few hours to firm up and make them easy to slice.
- Slice the tongues into ¼ inch slices, then combine with the marinade ingredients. Double check the seasoning and add more salt, vinegar, or crushed red pepper to taste, keeping in mind the seasonings will get stronger as the tongues sit and the flavors meld.
- Transfer the tongues to a container, pressing them down so the vinaigrette and juices cover the top and refrigerate until needed. The tongues will keep refrigerated for 4 days.
Video by Repast Studios