Wednesday, January 11, 2012

Lengua Linguine

Sitting on a tall black stool across the kitchen sink, my daughter watched me in dismay as I was cleaning the lengua (beef tongue).  

"Joey come watch Mum clean the lengua, I'm sure you will never like it again," she urged.  

"Lengua? Yum!" my son said. "I love lengua but how am I going to eat that without rice?" My son has refrained from eating rice since he left home for college last year. How to eat lengua without rice was more of a concern for him than the dismal look of the lengua itself.

Lengua is definitely not for everyone. Some are intimidated by the look and the texture. You should have seen the squeamish face my daughter had on her face when she saw me cleaning it. But if you are an adventurous eater, well you are in for a wonderful surprise.

I cooked the lengua my usual way: Lengua with Creamy White Wine Sauce, (a recipe I shared back then) but over dinner my son said:

"But Mum how can you make lengua aesthetically appealing?" 

With that in mind, plus the fact that my son doesn't eat rice anymore, I was inspired to make Lengua Linguine. Don't you love the way the name rolls off your  tongue? No pun intended :P

Lengua Linguine
(The lengua sauce was inspired by Mama Bess' Lengua Estofado. Mama Bess is  Dick's (my brother-in-law)mom. Dick cooked this dish while we were there in Orlando over the holidays and it was raved by family and friends).

I shared some necessary steps on how to clean the lengua in my previous post so I suggest you click here for the instructions.

Beef tongue , cubed
ham, cubed 
1 chorizo, cubed
bell pepper, sliced
4 cloves garlic, minced
1 medium size onion, chopped
mushrooms, sliced
1 can of tomato sauce
1 tsp oregano
1 tsp Italian seasoning
1 tsp maggi seasoning (you may use Worcestershire sauce as an alternative)
salt and pepper
capers ( i love capers but this could be optional)
olive oil
3-5 tbsp red wine


On a skillet, add olive oil.  Brown the cubed chorizos.  The fat rendered from chorizos will add a rich flavor to the dish. Then add and brown the cubed lengua (make sure to do the necessary steps in prepping the lengua, and it should be tender at this point).  Add the cubed ham and mushrooms. Deglaze the pan with red wine.

On a different pan, saute garlic and onions and bell pepper. Pour the skillet with the brown chorizos, lengua and ham deglazed with red wine.   Add tomato sauce. Let it simmer until all the flavors fuse in.  Season with maggi seasoning, oregano, italian seasoning salt and pepper.

Continue to simmer the sauce over low-medium heat.  While the sauce is simmering, cook the lenguine according to the package instructions.

Serve immediately.  Garnish with capers, cherry tomatoes and grated Parmessan cheese.



  1. Tell Izzy to get used to "gross" things if she's going to med school just kidding Izzy. You know how we love you!
    I make my lengua into a taco but this is really a great take on making it appealing. Pumasa ba kay Joey?
    I miss you girlfriend


  2. I like the vibrant color, Malou! Very nice.

  3. That's one gorgeous lengua pasta, Malou! My daughters both love lengua in mushroom sauce over spaghetti...I'm sure they will love this too!

  4. Japanese eat beef tongue but only with sliced. We bbq sliced beef tongue and dipping in lemon juice to eat it. Drooling as I remember the taste. =P I've never bought the tongue by itself (where do you get it? Asian market?). This dish looks delicious!

  5. Jenny: Izzy just don't like cooking hehe... We still remember how fond you were with her haha. Thank you!

    Ray: Salamat you are the master of photography hehe.

    Tina: I would want to make it next time into a spag sauce too. Definitely it's a keeper in our family too.

    Nami:Japanese way of cooking it sounds interesting too. I would love to have that as apps prolly. I bought the lengua in Walmart. I was pleasantly surprised to see that they are readily available here in STL. And it was on sale which made me doubly happy! While in Cali I used to buy lengua in Asian and Mexican specialty stores.

  6. Grandma certainly cooked tongue - my mother didn't - and so I didn't. (Mothers heavily influence cooking.) Love the adventure, love the looks - am on the fence about the actuality!

  7. Lengua linguine, Nora and Adora...we are so in sync. I love lengua actually but I do wrinkle my nose on cleaning it. This sounds divine! I think it works better than rice.

  8. Really, no more rice? Well you certainly did an amazing job adapting for him :) I do not eat meat at all, so no tongue for me. But this is a beautiful dish not the less, hugs

  9. You really have a way of making dishes look absolutely nice and palatable. I don't like lengua with red sauce, I prefer the Pastel de Lengua. But looking at your photos, I just wanna grab it and stuff it in my mouth! *sigh*

  10. You certainly made it look appetizing! Your photos are stunning! Ordinarily, I'd say that it's a little too adventurous for my palate, but you made it just lovely....

  11. Why doesn't you son eat rice anymore?

    That being said, I love lengua. I'm actually not a big fan of fat on my meat (ex: I always cut the fat off porkchops) so lengua is perfect, it's so lean and tasty!


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