Beef tongue

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"Lengua" redirects here. For the ethnic group, see Enxet people. For the language, see Enxet language.
Boiled beef tongue.

Beef tongue or neat's tongue is the tongue of a cow. Beef tongue is very high in fat, at almost 75% of its calories derived.[1] Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue.

The tongues of other animals, notably pigs and lambs, are also eaten, and are very similar to beef tongue.


Kare-kare, lengua with white sauce and pancit canton-bihon (Filipino catering)[1].
Tongue and pancetta with mâche

Tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked the skin is removed. Pickled tongue is often used by the preparer because it is already spiced. If cooked in a sauce, it can then later be reused as a sauce for meatballs or any other food item.

Another way of preparing tongue is to scald it in hot water and remove the skin. Then roast the tongue in an oven, using the pan drippings to prepare a gravy.

In cuisines[edit]

Tongue is widely used in Mexican cuisine, and often seen in tacos and burritos (lengua). Also, tongue is a part of Bulgarian cuisine (tongue with butter), Turkish Cuisine (as forms of fried, roasted, boiled and eaten as cold in a sandwich), French cuisine, Romanian cuisine, German cuisine, Spanish cuisine, Portuguese cuisine, Brazilian cuisine, Persian cuisine, Indonesian cuisine (semur lidah or beef tongue stew), Nicaraguan cuisine, Philippine cuisine, Albanian cuisine, English cuisine, Russian cuisine, Korean cuisine (hyeomit gui), Mongolian cuisine , Japanese cuisine (the dish gyutan originating in the city of Sendai), Italian cuisine (typical dish in Piemonte and Genoa), and Jewish cuisine

In Belgium, beef tongue is usually prepared with mushrooms in a Madeira sauce. In Poland, Germany and Austria it is served with horseradish sauce.

Beef tongue is also used in North America as a major ingredient of tongue toast, an open face sandwich prepared for breakfast, lunch, or dinner and sometimes offered as an hors-d'oeuvre.

See also[edit]


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