Stewed Tongue Recipe


Beef Stewed Tongue
Beef Stewed Tongue

Today we continue with another Recipe Offal, in this case a very easy recipe to make; and that certainly is a recipe for High Authentic Cuisine.
Let’s go, Foodies !!!! 😉
– A beef tongue (about 500 grams).
– A medium onion.
– 2 cloves of garlic.
– Half a glass of white wine.
– Olive oil, salt, flour and parsley.

First, we wash well with plenty of cold water and beef tongue.
Then set it to boil for 10 minutes over high heat. Remove from heat and remove the white cloth that forms in all tongue, it is a strong fabric so we use a knife, be patient and careful to not cut off.
Below we put it in a pan with olive oil, onion cut into tiny squares like garlic. The gilded for 2 or 3 minutes pour the glass of white wine. So the let cook over medium heat until soft this well. (Half an hour).
When he is ready, we remove from the pot and cut into slices.
Moreover, add to the sauce a teaspoon of flour over very low heat and pour over the slices.
We chop very small few sprigs of parsley and decorate the plate. Ready to taste!!!.

Cooking Beef Tongue
Cooking Beef Tongue

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We started with the Beef Tripe Recipe, which in relation to offal recipes is that more processing time will take us.
The first observation to be made is that the Beef Tripe must be very clean, for it will leave them overnight in a pot with water and vinegar.
We started, Let’s go, Foodies !!!!
– 2 kg of beef tripe.
– 2 pig´s trotters.
– 2 onions.
– 200 grams of sausage cut into squares.
– 200 grams of ham cut into squares.
– 3 garlic.

– 2 grated tomatoes.
– 1/2 cup of white wine.
Olive oil, salt, sweet and hot peppers, some sprigs of parsley.

Once clean tripe cut into squares and add to a pot with water, put to boil over high heat for 10 minutes.
Below the remove from the heat and we add another pot with water, salt, parsley, 1 garlic ½ onion, let cook until they are very tender.

In another pot, add the trotters and put them to cook with little water for 20 minutes until very tender. We reserve the resultant water.

Once they have cooked, remove from the fire and debone, add them to another pot and also add tripe, cook over medium heat until they are perfectly integrated.
In a saucepan we prepare the sauce, olive oil, an onion cut into squares, 2 garlic cut into squares, paprika, ham and sausage; ……. we fry a few minutes and add the grated tomato ……… ……. we left a few minutes and finally add the white wine. We left a few minutes over low heat.
Finally we add all the sauce to the pot with tripe and trotters.
Let cook over medium heat and slowly add the broth of pig’s feet (that will be what we gelatin).

We cook for at least one hour over low heat, tripe should be very gelatinous, and much seasoning salt, pepper and a little spicy.

The exaltation of the Spanish Cuisine. A Tipical dish of Madrid. Bless you!!



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manitas cerdo3


Cod with Pig´s trotters



First and foremost, this recipe is for cleaning the hands; we do it under the tap and in a bowl with very cold water, ice and salt.

– We use 4 or 5 trotters.
– 2 medium onions.
– 2 cloves of garlic.
– 2 carrots.
– Grated tomato.
– 2 glasses of white wine.
– Sweet and spicy peppers.
Olive oil, salt, a sheet of laurel.
– A piece of ham (jamón) cut into squares.
– Ñora a pepper for the Stew (optional).

Let’s go, Foodies !!! 😉

Then, we put the trotters in a pot and let it boil over high heat.
By the time they start to boil add the seasonings, a bay leaf, half an onion and 2 medium carrots, a jet of white wine and finally the salt; and we continue boiling.
If you use a pressure cooker left it closed about 15 minutes, however the hands should be soft.

In a saucepan we prepare the sauce:
add olive oil, a chopped medium onion, garlic, also finely chopped, grated tomatoes, cubed ham, and peppers; we left about 10 minutes over medium heat.
After this time, add half a glass of white wine. We left a few minutes over low heat so that the ingredients are blended.
Now slowly add the resulting broth to cook the trotters well as the same Pig´s trotters to go by becoming gradually; At first the fire should be medium and go by downloading gradually to be made slowly, stirring constantly. So for about an hour and you are ready to enjoy .!!!

Pig´s Trotters Recipe
Pig´s Trotters Recipe

A variation of this recipe is to prepare trotters as the basis of a cod fillet, as I stated in the photograph at the top.
You only have to boil in a saucepan prepare itself apart cod and mashed potatoes.
To put the pig´s trotters recipe  over mashed potatoes on top and cod. Ready!!!!

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“Offal” is the culinary term that refers to the entrails of an animal.
In Spain the use of offal in kitchen has a long tradition since ancient times and extending to many places; from Madrid with his “tripe”, Asturias and Castilla with braised “veal tongue”, testicles, liver and onions, pigs’ trotters ……. until the sausage itself, sausage, ham, cured meat, black pudding, but this is not the issue at hand.

In the culinary aspect is more important to consider when performing Offal Recipes is definitely cleaning the pieces will cook.
So corns, for example, we will have to leave them to soak in water and vinegar for a whole day and then with a knife throwing away the dark and dirty parts, for followed by washing in water.
To clean the trotters use very cold water, even mixed with ice cubes so stop the bleeding; if we cook the same tongue, liver, sweetbreads and so on.

In short, we cherish the maximum hygiene.

Offal and traditional dish of the world gastronomy was first used by the poorer classes in order to maximize the killing of the animal, calves, sheep, pigs ……
Today, Offal Recipes have gone from being a marginal plate, cheap ingredients, it has to be an exaltation of haute cuisine, prepared with great care and the highest creativity; once cooked by experts, products become pure deliccatessen.
Not everyone likes this kind of product, sometimes it may seem to “gore kitchen”; but, increasingly, the restaurants are including offal recipes in his letter.
In the capital of Spain all the restaurants are among its creations dish tripe, dish and we began to consume the news from 1599; and a recipe very demanded by bullfighting fans to the exits of bullfights, where they were consumed in taverns.
What follows is a straight offal, which are the most typical dishes of this type of cuisine, hoping to expand later.

– Beef Tripe Spanish Recipe.
– Veal Sweetbreads Recipe.
– Stewed tongue Recipe.
– Stewed Pig’s Trotters Recipe.








We will cook the recipe better known Canarian wrinkled potatoes with mojo canario internationally.

It is to cook a small potato size, like those used to garrison and accompanied by a spicy sauce made from peppers.
This recipe is ideal as a starter or accompaniment to other dishes potatoes can be made with other sauces, according to accompany the dish is meat or fish.
Especially the Canary Mojo is excellent with any meat.

Let’s go, Foodies !!!!!
Ingredients for the sauce:

– 2 dry peppers
– 1 ñora pepper
– 1 teaspoon sweet pimentos
– 2 teaspoons cumin
– 3 cloves garlic
– 1 cup olive oil
– 1/2 cup of vinegar
– 1 teaspoon coarse salt

In this recipe the only use cookware that is like mortar to prepare the alioli sauce recipe and in general for all the sauces.

The first thing to do is boil the peppers for 5 or 10 minutes.
Below peel the garlic and cut very small, cut peppers jolting seeds.
Place all ingredients (except oil and vinegar) in a mortar and crush well with the deck.
Later, add the olive oil slowly and continue pounding the deck and finally add the vinegar.
And this, ready to eat, I hope you delight 😉 !!!!!!

WRINKLED POTATOES   (Boiled Potatoes).
Potatoes or garrison potatoes.
– Coarse salt (for one kilogram of potatoes 100 grams of salt).

First we wash the potatoes very well because we are going to cook and eat with your skin.
We put the potatoes in a pot with water to cover them well and then threw salt. We boil over high heat.
Bring to the boil lower the heat and leave until the potatoes are white and soft (check by poking them with a knife). About 30 minutes.
Finally, we drain them water and we put the pot on the fire until the potatoes are white (let air balancing the pot until the end).




Chicken meat, is currently the cheapest on the market, in addition to this and due to its price even pays off fatten chickens with chicken or chemically unhealthy substances for our body, since economically compensated; therefore consuming chicken meat in addition to savings in practice shopping cart are consuming one of the healthiest meats for our body.

Made this introduction will prepare in this post the Roast Chicken Recipe, which we will be very useful when you do not have much time to cook or want to prepare a low-fat recipe, accompanied by a salad, prove a formidable meal.

Let’s go, Foodies !!!! ,, 😉


– A chicken or chicken parts, stringer, back, wings ….
– Olive oil
– Lemon and salt.
– A bay leaf (optional).

We light the oven to maximum.

We started putting the pieces of chicken in a baking pan, we spread the olive oil, salted or squeeze half lemon, according to the amount of chicken that we will prepare, over the meat.

We put the pan in the oven and we will be turning the meat every 15 minutes or so until it is fully gold while we are going watering with juice.
Moreover as with the Roast Lamb Recipe and roast in general all is essential to monitor the amount of water in the pan; if there is too much water, the skin of the flesh did not stay crispy and if there is little water, burn the skin; therefore, every time we turn the chicken water correct, ie, if this dry griddle pour some water over the meat, we can also take water mixed with lemon juice, so until fully browned on all parts.

In case we cook a whole chicken in the carnage we leave it completely clean and at home, we tie it with twine, from the neck to the uprights, so we avoid disposing while cooking. Also we spread olive oil and salt inside.




Alioli Sauce
Alioli Sauce

It is a typically Mediterranean Recipe Sauce, ideal to accompany from a boiled potatoes, Roast Chicken Recipe to paella and also not to mention any kind of Vegetable.

Let´s go, Foodies!!!
– The yolk of an egg.
Olive oil.
– Middle garlic.
– Salt.
The only cooking utensil we need to make this recipe is a mortar.
In this chop mortar, which often means more garlic and grind, below we take the egg yolk and salt and begin to mix the ingredients always stirring in the same direction (because, if we change we can cut the sauce).
When they are well blended ingredients we pour olive oil very slowly, since the sauce will not ligate.
So we go on without stopping stirring and pouring oil in small quantities until a consistent sauce.
And is ready to eat; it is important that if we do not consume all we throw at the end of the meal as to bring egg can cause an outbreak of salmonerosis if we let both inside and outside the refrigerator to take advantage later.




Hake is a white fish, high demand for meat and for its flavor, has many thorns which facilitates its consumption, it can also be found throughout the year at the fish.

The recipe for Bilbaina Hake, is just a recipe for breaded fish.
We’ll take the good price you have in the supermarket to do a very simple recipe.
We ask the fishmonger to cut us hake in thin slices (for Frian good) and discard head (we can also ask to freeze and you use it to make Fish Soup). We have the main ingredient if we are going to cook the Recipe Bilbaina hake!!!.

Let’s go, Foodies !!!, 😉

– A Hake
– 2 Eggs
– Flour
– Lemon
– Salt

– Olive oil

We started seasoning slices of hake and floured booked.
In a pan pour the olive oil and when hot well, we slices in beaten egg and let firendo until golden, drain and serve in a bar, decorate the plate with lemon wedges.

Ready to serve, Enjoy your meal!!!.


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The Cabbage Salad Recipe is very simple to perform, while very healthy as all the vegetables from our garden.

Let’s go, Foodies !!!, 😉

– Cabbage.
– Olive oil.
– Lemon.
– Salt.

When we have any kind of vegetable or fruit, the most important thing to do is wash well to remove any debris that may have.
We started removing the outer leaves and had to wash it under running water; Here’s what very often chop and removed the trunk; back to wash it in a container under the tap.
Chopped leaves and put in a pan with olive oil and salt over very low heat; He left by very slowly in its own juices.
When this tender and is removed from the fire, it served on a platter and a lemon squeezed over; optional also serve it with a little grated cheese, or ham, according to the taste of each.


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We will prepare a very healthy and easy recipe to make, it is related to other recipes I posted above; Salad Recipe and Baked Chard Recipe.
Let’s go, Foodies !!!

– Olive oil
– Salt.
– Juice of half a lemon.

First we must wash each leaf of chard so well that we make sure to remove any residue that may have.
Blanch the leaves in a pot of boiling water over medium-high heat for 5 minutes. Remove and reserve in a bowl.
As we prepare a vinaigrette in a bowl add olive oil, juice and salt slimes and spent half the blender so that all ingredients are blended.
Pour the vinaigrette over the chard leaves and longer spinach salad ready to eat.
Optionally we can cut a few cubes of cheese or grated cheese added.