A light recipe made by thinly slicing boiled beef tongue and tossing it with olive oil, lemon, and parsley to serve as a cold salad. The long boiling time takes patience, but the result is a delicate, refreshing dish.
Boil the beef tongue with onion and bay leaf in salted water for about 2 hours until tender.
While the boiled tongue is still warm, peel off the thick membrane on top and slice it thinly.
Toss the sliced tongue with olive oil, lemon juice, finely chopped red onion, and parsley.
Rest in the refrigerator for 30 minutes and serve cold.
Important: Don't skip peeling off the thick membrane on the tongue while it's still warm after boiling, it becomes harder to peel once it cools. Caution: skim the foam regularly from the boiling water.
If you chill the salad in the refrigerator before serving, the olive oil and lemon aroma sinks into the meat better.
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