John Reighard (Université de Montréal)
This is a recipe from my Argentine wife Mónica Zapata, who got it from her mother, who got it from her mother, and so on, up the line. I, a gringo from Minnesota, love it, and think it's gotta be a hit with linguists.
1 tongue, veal or beef (1-2 lbs, depending on size)
1/4 to 1/2 cup olive oil (depends on size of tongue)
wine vinegar, half the volume of the oil
1 clove garlic, crushed
1 medium onion, chopped
1 bunch parsley (you have to figure out how much)
2 hardboiled eggs, chopped (the Argentine touch)
Salt & pepper
Clean the tongue if necessary, removing fat and cartilage from the base. Boil in plenty of water until tender (up to an hour and a half, depending on size). Drain and let cool. While still warm, remove the skin from the base to the tip, with the aid of a sharp knife.
When cool, cut the tongue into thin, diagonal slices.
Meantime, prepare the sauce by mixing all the other ingredients.
In a serving dish, alternate layers of tongue and sauce. Let marinate in the fridge for several hours at least.
Serve cold, as a first course or light lunch.
Don't forget the bread.
Or the wine (think Mendoza).