Lengua Estofado y Carne Tendon

Lengua Estofado y Carne Tendon


  • 1 pkg beef tendon, (about 2 lbs)
  • 1 beef tongue, (about 3 lbs)
  • 1 pkg beef tripe, (about 1-1/2 lbs)
  • 1/2 cup vinegar for tripe, (to remove bitter taste)
  • 2 tsp vanilla extract
  • water for tenderizing above meat
  • 1 yellow onion, sliced
  • 2 7-oz pkg of spicy Spanish chorizo, chopped same size as the peppers
  • 2 green bell peppers, chopped
  • 2 red bell peppers, chopped
  • 1 cup diced tomatoes
  • 1 bottle Marinara sauce
  • 2 Tbsp tomato paste
  • 1 cups beef broth
  • 2 Tbsp brown sugar
  • 2 Tbsp salt
  • 2 tsp cayenne pepper
  • 1 tsp red pepper flakes
  • 1 Tbsp cardamom powder from freshly ground pods/seeds, (available @ Indian or Middle Eastern stores)
  • 1 tsp nutmeg
  • 2 tsp Chinese 5-spice powder


  1. The evening before serving the Lengua Estofado y Carne Tendon, place whole tendon pieces in a slow cooker and cover with enough water to submerge the tendon and let it boil for an hour. Change water after an hour to discard the greasy broth of the tendon, let it boil, then set on medium low to simmer overnight. This will take about 7-8 hours of simmering on medium low. Try slicing the tube-like parts (see photo above) of the tendon for doneness. Turn off, if it’s done to desired tenderness. Set aside. Remove fatty tissues and slice into serving size when it cools. Keep in refrigerator.
  2. Next day, tenderize the tripe in pot and cover with enough water to cover the tripe, add vinegar and vanilla, boil for an hour. Discard water, rinse the tripe to get rid of the vinegar taste and return to pot. Replace water enough to cover the tripe and boil for another hour. Remove from pot and slice when cool to touch into 2″ x 1” strips.
  3. In the meantime in another pot, place whole tongue, pour water enough to cover tongue, let it boil for 2 hours. Remove from pot and let it cool down. As soon as it’s cool to handle, start peeling off the leathery layer of the tongue, pull as much layer as you can remove until everything is gone. Slice tongue on a slant or diagonally, about 1/3 inch thick and return to pot for additional tenderizing time. Let it simmer for another hour or so. Test for desired tenderness, set aside when it’s done.
  4. While the pieces of meats are tenderizing, chopped the onions, green & red peppers and Spanish chorizo into similar cube sizes, and roma tomatoes.
  5. In a 6 qts pot, sauté the onions for a minute, then add the Spanish chorizo on medium heat. Stir for a few minutes until the chorizo color has bled out in the oil.
  6. Add the peppers and roma tomatoes, sautée for about five minutes. Add the Marinara sauce, tomato paste, and 1 cup of beef broth. Let it simmer for 15 minutes. Turn off heat.
  7. When the tongue is ready, transfer to the sauce. Add cayenne pepper, red pepper flakes, cardamon, nutmeg, Chinese 5-spice, brown sugar and salt. Keep it simmering for another 20 minutes, then add the sliced tripe and beef tendon.
  8. Serve warm with steamed rice. 


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