Lengua a la Vinagreta – Uruguayan food at its best!

There are a lot of things I miss about my country, but when it comes to food items, I am lucky enough to be able to recreate them and get rid of what we call “ese antojo” (aka that craving)!

Today I had to go to 3 stores before I found what I was looking for. Of course they always have it when I am not planning of buying it but isn’t that always the case?

Down in Uruguay there is not much to boast about on the culinary side of life, but I must say that when it comes to anything related to a cow, we make it better, cook it better and oh did I mention that we eat everything!

So back to todays purchase, I was on the hunt for Cows tongue and finally succeeded!

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Step one is to get the tongue into some chicken stock and water and boil it away for aprox 2 hrs (has to be nice and tender).

Step 2, is to let it cool down and peel it, I find it easier to peel when its still hot, and the more tender the tongue is the easier it is to peel! Don’t let the looks of it deter you from it, its a delicious delicate meat!

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Once its nicely peeled and cooled down I sliced it kind of thin and layered it in a dish to wait for its yummy dressing!

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Whilst the tongue was cooking away I chopped up:

  • 3 hard boiled eggs
  • 3 cloves of garlic
  • 1/2 cup of parsley
  • 1 tbsp of capers
  • 1/2 red pepper

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In a jar I mixed 1/2 cup of Lemon Meyer Olive Oil with 1/4 cup of vinegar (recipe calls for regular olive oil but you know me, I always have to add a twist to any recipe), added some salt and pepper and left it to the side for a bit.

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I layered the hard boiled eggs, garlic, parsley, capers and peppers over the sliced tongue and topped it off with the seasoned olive oil and vinegar.

Into the fridge it goes for a while so that all the flavors get to marinade together, and looking forward to enjoying it tomorrow for lunch as tonight I am treating myself to yet another Uruguayan wonderful dish “Mollejas a la Parrilla” (bbq’d sweetbreads)!