Basque Tongue Sauce.

Ingredients

1 basque sauce: 3 tbsp olive oil 1 cl garlic, finely chopped 1 medium onion semi 1 finely chopped 1 green pepper, 1 semi finely chopped 2 small cans of tomato sauce 1 can whole pimento, chopped 1 tsp sugar	Advertisements

Preparation
 
Wash one large beef tongue or several lamb tongues well. Place the
tongue in a kettle and cover with cold water. Add 2 whole buttons of
garlic and salt and pepper to taste. Bring the water to a boil and
turn the heat down. Cover the kettle with a lid and keep the water
boiling until the tongue is tender to fork. This can take three or
more hours. When the tongue is tender, run cold water over it and
skin it. Be sure to trim the membranes under the tongue. Next slice
the tongue to about 1/4 inch slices. (The tongue can be fixed a day
or two ahead and then wrapped in saran wrap and refrigerated. Saute
the garlic, onion and green pepper until golden brown. Add tomato
sauce, pimento and sugar. Simmer slowly for 15 minutes. Add the
tongue and continue simmering until the tongue is good and hot. This
dish is good hot or cold. The sauce can also be used for tripe, pigs
feet or any left over meat. Walt

 

 
Servings: 6

 

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