1 beef tongue about 2 kilos
4 strips of fat or bacon, spiced
salt and pepper to taste
3 tablespoon toyo
1 teaspoon pimenton
5 tablespoons margarine
1 can tomato sauce or 4 to
6 tomatoes, diced
a pinch of mustard
5 cloves garlic, mincerd fine
1/2 cup white wine
4 cups water
1/2 bottle olives
1 laurel leaf
Wash and scald the tongue until the white lining can easily scraped off.
Season the strips of fat with salt, pepper, toyo, and pimenton.
Pierce the tongue lengthwise with a pointed knife and insert the strips of fat or bacon.
Fry the tongue in margarine until brown.
Add the tomato sauce, mustard, garlic, pimenton, laurel, white wine, remaioning
toyo, and pepper.
Cover with water and simmer until tender and almost dry.
Add the olives.
Slice and serve in its oiwn sauce.