Lingua Nyora

Background and History

Lingua Nyora is a traditional dish deeply rooted in the cultural tapestry of many South American and European communities. This dish primarily features beef tongue, which offers a unique texture and flavor profile not commonly found in modern dining experiences. Historically, tongue dishes have been celebrated for their resourceful use of the whole animal, a practice revered in many indigenous cultures and catering to nose-to-tail eating movements.

The word 'Lingua' translates to 'tongue' in Italian, while 'Nyora' signifies a twist on traditional recipes with a modern infusion of flavors from around the world. It's a celebration of both simplicity and complexity in cooking, combining the rustic appeal of offal with aromatic spices.

Ingredients

• Beef Tongue - 1 whole
• Onion - 1 large, chopped
• Garlic - 4 cloves, minced
• Carrot - 2 medium, diced
• Celery - 2 stalks, chopped
• Thyme - 2 sprigs, fresh
• Bay Leaves - 2
• Black Peppercorns - 10
• Salt - to taste
• Olive Oil - 2 tablespoons
• Tomato Paste - 2 tablespoons
• Red Wine - 1 cup
• Beef Stock - 4 cups
• Parsley - for garnish, chopped

Preparation

Preparing the Beef Tongue

Start by thoroughly cleaning the beef tongue under cold running water. Trim any excess fat or sinew. Place the tongue in a pot of boiling water and blanch for 10 minutes. Remove the tongue and immerse it in an ice bath to cool, which helps in peeling the skin. Once cooled, peel off the outer layer of skin and set the tongue aside.

Chopping and Sautéing

In a heavy-bottomed pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are soft and onions are translucent. Stir in the tomato paste and cook for another 2 minutes, allowing the paste to caramelize slightly.

Cooking Process

Braising the Beef Tongue

Deglaze the pot with red wine, scraping any browned bits from the bottom. Allow the wine to reduce by half. Add the peeled and cleaned beef tongue, beef stock, thyme, bay leaves, and black peppercorns to the pot. Season with salt as needed.

Cover and let it simmer over low heat for approximately 2 to 3 hours or until the beef tongue is tender. You can use a cooking timer to help monitor the time. Once cooked, remove the tongue from the sauce, slice it thinly, and return the slices to the pot to soak in the flavors before serving.

Serving and Enjoying

Serve the Lingua Nyora slices with the reduced sauce poured over the top. Garnish with freshly chopped parsley. This dish pairs well with a side of mashed potatoes or polenta, allowing you to savor the rich flavors of the sauce. For a complete dining experience, consider serving with a glass of red wine that complements the meal's robust flavors.