Língua Estufada
Europe — Portugal
Portugal's classic braised tongue. Slow-cooked with onion, garlic, bay leaf, white wine, and tomato, then sliced and served in sauce.
Cuts in this tradition
Cultural context
A fixture of Portuguese home cooking and traditional restaurants. Tongue enjoys more mainstream visibility in Portugal than in most other Western European countries — a reflection of the country's strong surviving offal culture.
Preparation
Tongue simmered until tender, skin peeled. Sliced and returned to braising liquid of onion, garlic, white wine, tomato, and bay leaf. Served with rice or potatoes.