Tongue Stew

Photo: ruteegee

Ingredients

1 pound Veal tongue

3 quarts Water

1 small White onion quartered

1 Carrot peeled, and

cut into 4 pieces

1 Celery rib cut into 4 pieces

4 Bay leaves

1 whl clove

teaspoon Salt

2 teaspoons Black peppercorns

2 tablespoons Unsalted butter

1 medium Red onion diced

6 Garlic cloves minced

2 mediums Tomatoes - (or 5 Roma) cored, seeded,

and diced

2 Jalapeno chiles stemmed, seeded

if desired, and diced

bn Oregano, leaves only chopped

Hot cooked rice for serving

Preparation

Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock.

Peel and discard the tongue's skin. Cut the meat into 3- by 1/2-inch julienne strips.

Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice.

This recipe yields 3 to 4 servings.