Tongue with hogao sauce
The tongue is another commonly used part of the animal throughout the world. Hogao is a Colombian condiment that is widely used with many dishes. A sheep tongue is only large enough for a small taste, however a cow tongue is large enough for a meal.
Preparation Time: 15 minutes
Boiling time: ½ hour
Frying time: 6 minutes
Salt – 1 teaspoon
Tomato, diced – 1 cup
Onion, diced – 1 cup
Garlic finely minced – 1 teaspoon
Cilantro, finely chopped – 2 tablespoons
Salt – to taste
Pepper – to taste
Rinse the tongue and boil it in salted water for 45 minutes. Cool the tongue and scrape the white layer off the top of the tongue. Slice the tongue into ½ “ slices.
While the tongue is cooling make the hogao. Saute the onions until translucent, add the garlic and stir in well, add the tomatoes and stir in well. Simmer this mixture for a few minutes to let the liquids reduce. Add the cilantro, salt and pepper and cook for a minute longer. Set this aside.
Melt some rendered fat in a small Dutch-oven. Place the sliced tongue in and heat for a few minutes flipping the slices over once. Add the hogao and allow to simmer for a few minutes longer. Serve hot.