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Tongue

Head — muscular organ extending from the mouth

Beef tongue is a large, smooth-muscle organ prized for its tender, gelatinous texture when slow-braised. Widely eaten across Latin America, Europe, Japan, and South Asia — typically pickled, braised, or sliced and fried. One of the most flavourful offal cuts.

Regional Names — 50 countries

CountryLocal NameConf.Traditions
Afghanistan
zabān-e gāv
●
Argentina
lengua
●
Armenia
tavari lezu
●
Azerbaijan
dil
●
Bolivia
lengua
●
Brazil
língua bovina
●
Chile
lengua
●
China
niúshé
●
Colombia
lengua
●
Czech Republic
hovězí jazyk
●
Ecuador
lengua
●
Egypt
lisān
●
Ethiopia
milas
◑
France
langue de bœuf
●
Georgia
dzrokhis ena
●
Germany
Rinderzunge
●
Greece
glóssa vodinoú
●
Hungary
marhanyelv
●
India
zubaan
●
Indonesia
lidah sapi
●
Iran
zabān
●
Israel
lashon bakar
●
Italy
lingua di manzo
●
Japan
gyūtan
●
Kazakhstan
siyr tili
●
Kyrgyzstan
uy tili
●
Lebanon / Levant
lisān
●
Mexico
lengua
●
Mongolia
ükhrin khel
●
Morocco
lsane
●
Nigeria
beef tongue
◑
Pakistan
zabān
●
Peru
lengua de res
●
Philippines
dila ng baka
●
Poland
ozór wołowy
●
Portugal
língua de vaca
●
Russia
govyazhiy yazyk
●
Saudi Arabia
lisān
●
Senegal
langue de boeuf
◑
South Africa
ox tongue
●
South Korea
useol
●
Spain
lengua de vacuno
●
Tajikistan
zaboni gov
●
Thailand
lin wua
◑
Turkey
dil
●
Ukraine
yalovychyi yazyk
●
United Kingdom
ox tongue
●
Uruguay
lengua
●
Uzbekistan
mol tili
●
Vietnam
lưỡi bò
●

Regional names reflect documented butcher and market terminology. Confidence indicators reflect research quality, not cultural importance.

See also

← All offal cuts

Tongue in the main cut translator →

Tradition: Northeast India Whole-Animal Beef Tradition →

Tradition: Ethiopian Slaughter-Day Tradition →

Tradition: Orishirishi — Nigerian Assorted Meat →

Tradition: Georgian Slaughter Feast Tradition →

Tradition: Mongolian Slaughter-Day Organ Tradition →

Tradition: Schlachtfest →

Tradition: Portuguese Rural Slaughter Tradition →

Tradition: Kəllə-Paça →

View all 37 traditions →

How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.