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How to Make Lengua a la Vinagreta

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 3
Author: Vanjo Merano


  • 1 lb ox tongue cleaned
  • 1 clove garlic minced
  • 1 small onion minced
  • 1 tablespoon parsley minced
  • 1/2 cup olive oil
  • 1 teaspoon red bell pepper minced
  • 1/4 cup white wine vinegar
  • 2 pieces eggs hardboiled and chopped
  • 6 to 8 cups water
  • Salt and pepper to taste


  • Heat a cooking pot then pour-in water and let boil.
  • Put-in the ox tongue and 3 tablespoons of salt then simmer until tender (usually about an hour).
  • Remove the tongue from the cooking pot and let cool. Scrape the skin-off using a paring knife and thinly slice the tongue. Set aside.
  • Make the marinade by combining garlic, onion, parsley, bell pepper, olive oil, white whine vinegar, eggs, salt, and pepper.
  • Place the sliced tongue in a mixing bowl then mix-in the marinade.
  • Refrigerate overnight.
  • Transfer to a serving plate with or without the marinade (I prefer serving the tongue without the marinade, but it’s your choice).
  • Serve cold as an appetizer. Share and enjoy!


Serving: 3g