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Argentinian style marinated lamb or goat tongue

Braised, marinated tongue with herbs and chilis, is wonderful on a sandwich, taco filling, salad, or as an entree.
Prep Time15 mins
Cook Time2 hrs
Marinating Time3 hrs
Course: Appetizer, Main Course, Snack
Cuisine: Argentinian
Keyword: Goat Tongue, Lamb Tongue, Offal
Servings: 4

Ingredients

Braising the Tongue

  • 1-1.25 lbs Lamb or Goat Tongue  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

Final Marinade

  • 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

Instructions

  • 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. They're best after marinating for a few hours. The tongues will keep refrigerated for 4 days.

Notes

This is excellent for sandwiches and bringing on picnics.