Tongue with Capers from Mallorca | LENGUA AMB TÀPERES
Course: MainServings
2
peopleCooking time
1
hour45
minutesDiscover the flavors of Mallorca with this traditional Tongue with Capers recipe. Savor tender slices of tongue cooked with aromatic herbs, spices, and a rich tomato-based sauce, finished with the unique tang of capers. Perfect for those seeking to explore authentic Spanish cuisine.
Ingredients
- Llengua amb Tàperes
3 pork tongues OR 1 veal tongue
olive oil
1 large onion
1/2 carrot
bay leaves
thyme
6-8 cloves of garlic
3 tomatoes
1 glass of white wine
2 tablespoons of capers
pimentón pepper powder
hot pepper (powder, fresh or dried)
salt
pepper
Directions
- Llengua amb Tàperes
- Add the tongues, bay, thyme, 3-4 cloves of garlic, half an onion, carrot, and some salt into a pot with water and let simmer for an hour and a half.
- Finely dice the other half onion, grate the tomatoes, and finely chop 3-4 cloves of garlic. In a generous pour of olive oil, start to gently cook the onion with a bit of salt. After a few minutes, add the garlic and continue to cook for 5 more minutes.
- Add in the hot pepper, optional bay leaf, and pimentón pepper powder. Stir and then immediately add in the tomato. Let this cook and reduce down for around 20 minutes. Then add in the wine and reduce by about half.
- Peel the outer layer of the cooked tongues and cut them into slices. Stir the slices into the vegetable mix (the sofrito) and then add a generous splash of the cooking liquid from the pot.
- Remove the carrot from the pot and mash it up, adding it into the sauce along with the capers. Stir and gently simmer for a final 5 minutes. Season to taste with salt and pepper.
