Tongue is one of my favorite meats. I am always amazed at how disgusted people get at this delectable succulent cut. Sure it’s fine to eat shoulder and rump, but tongue…Let me tell you, those who are grossed out by the thought of eating tongue are missing out. 
This is my grandmother’s lengua a la criolla Colombiana recipe and I guarantee you that you will salivate for the rest of your life at the mention of veal tongue after tasting this one time. Ingredients 
- 1 1.5 lb fresh veal tongue (do not freeze)
- Dutch oven
- Water
- Salt
- Pepper
- 3 stalks of celery
- 1 yellow onion, quartered
- 1 tsp olive oil
- 3 tomatoes, chopped
- 3 stalks green onions (scallions)
- 3 cloves of garlic
- 3 sprigs of tarragon, thyme and rosemary
- 2 potatoes per person
- Wash the tongue (whole) thoroughly with cold water
- Place the tongue in your dutch oven
- Fill the dutch oven with water so that the water is 1 inch over the tongue
- Add the yellow onion, celery, salt and pepper
- Cook over low heat covered for about 2 hours
- When two hours passes poke the tongue with a knife, if the tongue is tender and the membrane above the tongue comes off easily you are ready for the next step. If not leave it on the heat for another 15 minutes and check again
- Reserve the water you cooked the tongue in
- Take out the onion and celery and discard
- Place the tongue on a cutting board
- Grab your prongs and secure the tongue on the back end
- With your fingers, grab the membrane and pull gently (and be careful not to burn yourself). Do this while the tongue is hot, otherwise the membrane will NOT come off
- Slice the tongue to slices that are 1/4 inch thick
- Mix the chopped onion, tomato, garlic and herbs and place in the same dutch oven with the water that you reserved
- Add the potatoes whole
- Add the sliced tongue on top
- Cover the dutch oven and cook over low heat until the potatoes are done (about 45 minutes)
- Serve and sprinkle with cilantro
