ox

Lengua in White Mushroom Sauce

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Ingredients:
1 kilo ox tongue(lengua)
1 can(large) cream of mushroom
1 can(small) sliced button mushrooms
4 cups water
1 piece beef cube
5 cloves garlic, minced
1 onion, chopped
salt and ground pepper to taste
1/4 cup cooking oil
2 tablespoons chopped spring onions
1 cup vinegar
1/4 cup rock salt
water for boiling the ox tongue

Procedures:
Part 1
1. In a bowl, mix vinegar and salt. Rub tongue with mixture to remove the shiny substance then rinse well.
2. In a pressure cooker, arrange ox tongue then pour enough water. Cover and bring to boil for 40 minutes.
3. Let it cool down and drain, scrape the tongue using knife to remove white surface. Slice into thin pieces.

Part 2
1. In a cooking pot, heat oil and saute onion and garlic.
2. Add ox tongue then cook for 2 minutes or until light brown.
3. Pour cream of mushroom and broth, stir. Cover and simmer for 40 minutes or until tongue is tender. Add more water if necessary.
4. Add mushrooms, salt and pepper then continue cooking over low heat until the sauce starts to thicken. Adjust seasoning according to taste.
5. Transfer to serving plate then sprinkle with spring onions. Serve.

Kare Kare Ox Tripe

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Ingredients:
1 kilo tripe
2 pieces onions,chopped
8 cups water, add more if needed
1 cup peanut butter
1/4 cup ground peanuts(optional)
1/4 cup cup rice flour
2 tablespoons annatto powder
4 pieces eggplant, slice in small pieces
1 bundle bok choy(pechay), trimmed
1 bunch of string beans(sitaw), cut in 2-inch long
1 banana heart(puso ng saging), sliced diagonally (optional)
salt and pepper to taste
sauteed shrimp paste(bagoong alamang)

Procedures:
Part 1
1. In a pressure cooker, cook ox tripe and onions in water for atleast 40 minutes or until tender.

Part 2
1. In a bowl, mix peanut butter, ground peanuts, rice flour and annatto powder with 1/2 cup of water.
2. Pour into pressure cooker then cook for another 5-10 minutes until the sauce is thick. Stir to blend well.
3. Adjust seasoning according to taste.

Part 3
1. While cooking the tripe, boil water in a separate pot then blanch vegetables for 3- 5 minutes. Do not over cook the vegetables. Drain.

Part 4
1. Transfer ox tripe kare kare into a bowl then arrange vegetables on the side.
2. Serve immediately with shrimp paste.

Papaitan Baka

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Ingredients:
1 kilo beef innards(tripe, intestines, liver, kidney)
1/2 cup diluted beef bile
2 thumb-sized ginger, cut into strips
1 head garlic, chopped
2 medium-sized onion, chopped
5 pieces green chili(siling haba)
8 pieces calamansi
fish sauce or salt and pepper to taste

Procedures:
Part 1
1. In a pot, boil enough water with 1 tablespoon salt.
2. Add beef innards and simmer for 30-50 minutes or until tender.
3. Drain and let it cool. Slice into small pieces then set aside.

Part 2
1. In a pot, heat oil and saute garlic, onion and ginger.
2. add beef innards and continue sauteing for 3 minutes.
3. Pour 4 cups of water and simmer for 10-15 minutes. Add water if needed.
4. Pour bile and simmer for another 5 minutes.
5. Add green chili, calamansi juice, salt and pepper. Simmer for 3 minutes.
6. Adjust seasoning according to taste. Remove from heat then serve hot.

Lengua Estofada

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Filipino Style Recipe: lengua estofada or lengua estofado is originally from Spanish that has become very popular in Filipino cuisine. Lengua estofada is a stewed ox tongue cooked in tomato sauce then serve with fried potatoes.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 2 hours and 10 minutes

Good for 8 persons

Ingredients:
1 kilo ox tongue
2 large potato, peeled and sliced crosswise
3 cloves garlic, minced
1 onion, chopped
1 cup tomato paste
1 bay leaf
1/2 teaspoon peppercorns
1/4 cup oyster sauce
1 cup brown sugar
3 cups water
1/4 cooking oil
salt to taste
1/2 cup white wine(optional)
1 piece beef cube(optional)

Procedures:
Part 1
1. In a bowl, mix vinegar and salt. Rub tongue with mixture to remove the shiny substance then rinse well.
2. In a pot, pour water and arrange tongue. Bring to boil for 10 minutes.
3. Drain the tongue and scrape the white surface using knife. Rinse well.

Part 2
1. In a frying pan, heat oil and fry tongue until brown. Drain and set aside.
2. Fry potatoes. Drain and set aside.

Part 3
1. In a sauce pan, heat oil and saute garlic and onion.
2. Add tongue, 2 cups water, tomato paste, bay leaf, white wine, oyster sauce, sugar, peppercorns and salt.
3. Simmer for 2 hours or until tongue is tender. Add more water if necessary.
4. Adjust seasoning according to taste.
5. Take out the tongue and slice 1/2 inch diagonally.
6. Transfer to serving plate with fried potatoes. Pour the sauce on top. Serve