March 16, 2012
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I am not very fond of ox tongue but I do eat it on few occasions.  Here’s a recipe I got from flipclan.com.  Instead of chickpeas, I substituted fresh and button mushrooms and I added chorizo de bilbao.  It was yummy!



Boil tongue in water to cover until tender. Drain. Fry in oil until brown. Slice tongue and marinate 1 hour in salt, pepper and white wine. Set aside. In a medium skillet, heat oil. Saute onion and sliced tongue. Add tomato sauce, chick peas and marinade and 1 cup of water. Simmer for 15 minutes or until sauce is thick and tongue is tender. Add bread crumbs to thicken sauce. Serve hot.

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