Lengua à la Vinagreta

Submitted by

John Reighard (Université de Montréal)

Story behind this recipe

This is a recipe from my Argentine wife Mónica Zapata, who got it from her mother, who got it from her mother, and so on, up the line. I, a gringo from Minnesota, love it, and think it's gotta be a hit with linguists.


1 tongue, veal or beef (1-2 lbs, depending on size)
1/4 to 1/2 cup olive oil (depends on size of tongue)
wine vinegar, half the volume of the oil
1 clove garlic, crushed
1 medium onion, chopped
1 bunch parsley (you have to figure out how much)
2 hardboiled eggs, chopped (the Argentine touch)
Salt & pepper

Serving size


Measuring units


Cooking Instructions

Clean the tongue if necessary, removing fat and cartilage from the base. Boil in plenty of water until tender (up to an hour and a half, depending on size). Drain and let cool. While still warm, remove the skin from the base to the tip, with the aid of a sharp knife.
When cool, cut the tongue into thin, diagonal slices.
Meantime, prepare the sauce by mixing all the other ingredients.
In a serving dish, alternate layers of tongue and sauce. Let marinate in the fridge for several hours at least.
Serve cold, as a first course or light lunch.
Don't forget the bread.
Or the wine (think Mendoza).