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LOCATION: Recipes >> Variety Meats >> Lamb tongues are, in fact, very tasty little morsels. One can sometimes find

Print this Recipe    Lamb tongues are, in fact, very tasty little morsels. One can sometimes find

them in Basque restaurants. Try them as follows.

Lenguas de Cordero Salteadas

2 lb. fresh lamb tongues
1 thick slice lemon
1/4 onion
1 tsp. salt
2 eggs
flour
1 Tbsp. olive oil

Put the tongues, lemon, onion, and salt in a kettle and cover with cold water.
Simmer for 2 to 2 1/2 hours or until tongues are tender. Rinse the tongues in
cold water and skin them. Slice crosswise in 1/4 inch pieces. Beat the eggs
well with a pinch of salt. Dip the meat slices in flour and then the beaten
eggs. Fry quickly in hot olive oil, turning to brown both sides. Serves 4-6

Almost invariably, Mama' served a bowl of hot Salsa de Cordoniz with
Lenguas de Cordero. The tongues are excellent, too, served with lemon
wedges.

Salsa de Cordoniz

1 1/2 lb. fully ripened tomatoes
1 Tbsp. olive oil
1/2 medium onion
1 clove garlic
1/2 bell pepper
1/2 small can tomato sauce
salt

Pour boiling water over the tomatoes to loosen their skins. Peel and
chop them. Heat the olive oil in a heavy pan. Peel and mince the onion
and garlic; seed and finely chop the peppers and simmer them all slowly
in olive oil until they are tender. Do not allow them to brown. Stir
in the tomatoes and the tomato sauce. Season with a little salt. Cover
the pan and simmer slowly for 20 to 30 minutes. If Salsa de Cordoniz is
made early in the season before tomatoes have achieved their full
flavor, it may be necessary to add a pinch of sugar. Serves 4-6


Marinated lamb tongues

2 lb. lamb tongues
1 onion
1 stick celery
1 carrot
1 slice lemon
1 bay leaf
1/4 cup virgin olive oil
1 to 2 oz. wine vinegar
1/4 cup thinly sliced onions
1/8 cup chopped parsley
2 to 4 cloves garlic, minced
Salt
Pepper, coarsely ground

Put tongues, whole onion, celery, carrot, lemon, and bay leaf in salted
water and simmer for 2 hours or until lamb is tender. When done, remove
tongues, cool, trim, and peel. Slice into 1/4 thick pieces. Slicing on
the diagonal will give better looking, longer pieces. Place into
marinade made of the rest of the ingredients. Place in refrigerator for
4 hours. Remove 1/2 hour before serving.

Good eats- D.M.

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