Veal Tongue

Veal Tongue

You see them in the market and were probably grossed out but tongue meat is one of the leanest and tender parts. This is strange because you’d think it’s the most worked out muscle. If you’re still reading then here’s how I prepare tongue. The secret is about what spices do you add while you braise it.


1 tongue (veal or beef)

2 tablespoons salt

2 teaspoons ground pepper

1 dash of cinnamon

1 dash of allspice

1 chopped onion

1 bay leaf

1 peeled head of garlic

Water (just enough to cover the meat)


Add everything to a big pot and add water until it covers the tongue.

Place over high heat and bring to a boil.

Once it starts boiling, reduce temperature to low and simmer for 3 hours.

After 3 hours, take it out and let it cool.

Peel off the outer layer of the tongue. It’s really tough.

Serving Suggestions

This is where I’m split. I really like a tongue (lengua) in my tacos and burritos. If going the taco/burrito route, dice into cubes and add them as the meat. If you want a more traditional way of eating, slice the tongue into ¼ inch slices and serve with a tomato/onion sauce.

My Tomato Onion Sauce

In a saucepan, sauté ½ cup diced onions with 4 cloves of minced garlic. Add ½ teaspoon of salt and pepper. Add about 4 chopped tomatoes.

Reduce heat, no lid, and let the liquid reduce by half. Serve with the tongue.

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