1 kilo beef tongue, cooked without skin and cut into cubes
1 kilo tomato
1 onion
2 cloves garlic, peeled
3 tablespoons olive oil
3/4 cups water
1/4 cups white wine
2 leaves bay
pepper, to taste
20 olives, chamomile
2 teaspoons capers, in brine
1 can pickled chiles, optional
parsley, finely chopped
Preparation
20 mins
0 mins
Low
PREHEAT A SAUCEPAN
MAKE A SAUCE BY BLENDING TOMATO, ONION, GARLIC, AND WATER IN A BLENDER.
PUT 3 TABLESPOONS OF OLIVE OIL IN THE HOT SAUCEPAN, ADD THE TOMATO SAUCE, SALT, AND PEPPER TO TASTE, AND LET IT BOIL FOR THREE MINUTES.
ADD THE COOKED TONGUE CUT INTO CUBES, OLIVES, CAPERS, WHITE WINE, AND BAY LEAVES, LET IT SIMMER ON LOW HEAT FOR 5 MORE MINUTES, STIRRING OCCASIONALLY TO PREVENT STICKING. ONCE SEASONED, TURN OFF THE HEAT AND ADD THE PICKLED CHILES.
SERVE WITH WHITE RICE AND SPRINKLE A LITTLE FINELY CHOPPED PARSLEY ON TOP.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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