The tongue in vinaigrette is a traditional dish in Chilean cuisine with European roots. It is enjoyed both at celebrations and family meals, standing out for its tender texture and intense flavor, perfect for serving cold.
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How to Make Tongue in Vinaigrette?
This dish combines the softness of beef tongue with a fresh and flavorful vinaigrette full of colorful, fresh vegetables, ideal for those seeking a nutritious and delicious option.
Nutritional Facts
Each serving of tongue in vinaigrette contains approximately 320 kcal, 12 g of carbohydrates, 24 g of fats, 14 g of proteins, 3 g of fiber, 4 g of sugars, 65 mg of cholesterol, and 350 mg of sodium.
Traditional Tongue in Vinaigrette Recipe
Preparation Time: 20 minutes
Cooking Time: 2 hours and 30 minutes
Servings: 4 people
Ingredients
1. For the Tongue
- 1 beef tongue
- 2 fresh thyme leaves
- 2 fresh bay leaves
- 1 tablespoon of salt
- Black peppercorns
2. For the Vinaigrette
- 200 ml olive oil
- 125 ml red wine vinegar
- 2 peeled and chopped tomatoes
- 1 chopped onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 tablespoon of minced garlic
- ½ cup fresh parsley
- Pepper
- Salt
Preparation Steps
- In a large pot, boil water with salt, thyme, bay leaves, and black peppercorns to taste. Add the whole beef tongue and cook over medium heat for 2 hours and 30 minutes until tender. Remove from the water and let it cool slightly before peeling off the outer skin.
- Slice the cooled tongue into rounds and set aside. In a large bowl, mix the chopped onion, bell peppers, tomatoes, and minced garlic. Add the red wine vinegar and season with salt and pepper to taste.
- Slowly incorporate the olive oil while gently whisking the mixture. Finally, add the chopped fresh parsley and mix well. Arrange the tongue slices on a serving platter and cover with the vinaigrette.
History and Origin
Tongue in vinaigrette has historical roots tracing back to northern Italy, particularly in regions like Piedmont, Veneto, and Trentino-Alto Adige. It was developed as a way to preserve beef tongue, using vinegar and other ingredients to enhance its flavor.
Did You Know?
With European migration to the Americas, particularly during the 19th and early 20th centuries, many Italian recipes found their way to countries like Argentina, Uruguay, Paraguay, Chile, and Peru. These cuisines highly value the use of fresh ingredients.
