Pinoy Lengua Estofado

Pinoy Lengua Estofado
Pinoy Lengua Estofado may not be as popular with Menudo, Kaldereta or Afritada but it is a special holiday dish to those who have acquired the taste and texture of the ox tongue. This version is the closes Pinoy version of Lengua Estofado that I could think of. Sure there are other Lengua Estofado versions that use fancy ingredients but those are reserved for future post.

Pinoy Lengua Estofado

My version of Legua Estofado is cooked using the traditional cooking method of the Pinoy estofado with plantain banana and sweet potato.

Legua Estopado

Here is the recipe of my Pinoy Lengua Estofado.


1 small size ox tongue, about 1 kilo size
1 medium size carrot, skinned, sliced diagonally
3-4 pcs. plantain banana, peeled, sliced diagonally
3-4 pcs. plantain banana, peeled, sliced longitudinally, fried
3-4 pcs. medium sized sweet potato, skinned, sliced crosswise, fried
1 whole garlic, cut crosswise
1 large sized onion, quartered
5-6 pcs bay leaf
1 tsp peppercorns
1/2 cup soy sauce
1/2 cup vinegar
1/4 cup sugar
1/4 cup cornstarch
cooking oil

Cooking procedure:

Pinoy Lengua Estofado - Cooking Procedure

Wash the ox tongue thoroughly and place in a medium size sauce pan. Pour enough water up to 1 inch above the meat. Bring to a boil and simmer for 30 minutes. Drain and discard the first boiling liquid. Rinse the ox tongue peel out the white hard outer skin, use a small sharp knife as necessary, if having difficulty. Return the cleaned tongue to the pan and add in fresh water to about 2 inches above the meat. Add in the garlic, onion, peppercorn and half of the bay leaf. Bring to a boil and simmer for 2 to 2 1/2 hours until tender add more water as necessary. Now remove the ox tongue from the pan and slice crosswise keep aside, now filter out and discard all the residue of the boiling liquid and reserved broth. Using the same sauce pan return the slice tongue. Add in 2 cups of the reserved broth, the vinegar, soy sauce, sugar, cooking oil and remaining bay leaf bring to a boil and simmer for 10 to 15 minutes or until the liquid is reduced to about half. Add in the carrot and raw banana continue to simmer for 8 to 10 minutes. Thicken sauce with cornstarch diluted wit 1/4 cup of water, cook a couple of minutes. Serve with the fried banana and sweet potato.


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