Lengua Sulipeña



1 whole ox tongue
225 gms. Butter
12 pcs. Green olives
24 pcs. Whole mushrooms
½ tsp. salt
1/8 tsp. black pepper, ground
2 tsps. Cream
3 tbsps. White or red wine (sweet vermouth)
1 tbsp. roux
1 tbsp. garlic
¼ cup vinegar
tongue stock or beef broth



Step 1

Prepare fully trimmed ox tongue.

Step 2

Poach it in pressure cooker until outer skin of tongue does not stick to the flesh.

Step 3

Remove from pressure cooker and peel of the skin.

Step 4

When fully dressed, dredge in flour and set aside.

Step 5

Heat oil in frying pan and put in tongue. Fry until golden brown.

Step 6

Turn off heat and remove ox tongue, add broth and boil until tender. Add salt, pepper and vinegar. Set aside drippings for sauce.

Step 7

To prepare the sauce: Add mushrooms, olives, cream, butter and drippings. Thicken with roux over moderate heat. Add wine, simmer for a few minutes.

Step 8

To serve: Slice ox tongue thinly. Arrange in a platter, pour sauce and garnish with olives.

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