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Lingua Venezolano - Venezuelan Tongue Recipe

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This recipe for Lingua Venezolano - Venezuelan Tongue, by , is from The Olson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen J. Olson
Added: Tuesday, July 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Beef Tongue
1 Can Tomato Sauce
2 Carrots, Sliced
1 lb. New Potatoes
2 Lb. pearl onions

Directions:
Directions:
Prepare tongue by boiling for 7-8 hours, covered with water. When tender, the skin will pull off easily. Wait till cool enough to remove skin and any areas of roughness that may displease the eye. Cut remaining meat, which is boneless and very tender to 1 inch pieces.

Boil Carrots, Potatoes and onions to tender. Add tomato sauce with pepper and salt to taste. Add tongue, heat through. Serve with rice and tomato slices.

Number Of Servings:
Number Of Servings:
4 Servings
Personal Notes:
Personal Notes:
This is a very good meal with very tender meat. If you cut it up and don't say what it is, you will get a lot of great comments on the great taste. But don't offend, if you think they might be.

 

 

 

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