An ox tongue dish, also called Lengua Estofada
* 1 tongue pork (sbout 1 1/2-2 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. vetsin
* 1 tsp. pepper (ground)
* 1 tbsp. salt
* 1/2 cup rhum
* 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)
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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 tongue. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done.
Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs. Pour over sliced tongue.
