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!