Boiled Tongue tastes delicious and is easy to cook traditional East Indian snack. Serve as a side, appetizer, or even in a sandwich, and you’ll be a happy chappy!
One may think it’s the weirdest food, but tongue is eaten in many cuisines all over the world and is considered a delicacy too. In our East Indian culture, it’s everyday food. Well, we don’t eat it everyday, but we eat it every so often. It can be cooked in so many different styles.
Which tongue you ask? We used to eat cow beef tongue before the ban in Mumbai, India. But now we eat ox tongue. Ox tongue, neat’s tongue, or beef tongue is one and the same – a tongue of a bovine animal like a Bull or Ox. You can also eat pig tongue or pork tongue, though we haven’t tried that yet. At least not in the years I remember. The oldies say they have, but that’s them! Told them they need to make some for us so we can try it!
Although many people would say they don’t eat tongue cause they are grossed out by the looks of it, tongue meat is quite beneficial as it has quite a few nutrients. And although it looks the way it does, it tastes a lot like regular meat and not like offal. You know offal, the bits like the heart, liver, kidneys, stomach or gizzards, trotters, udders, testicles or lungs that are also eaten around the world and in India too.
One of the easiest methods of cooking tongue is to boil it. Here’s all you need to do…
What Ingredients Do You Need To Boil Tongue?
All you need to boil the tongue is the tongue itself, water, and salt. You can use cloves and cinnamon if you wish or even peppercorns and bay leaves for a bit of spice. We add these in different proportions every time.
How To Boil Tongue?
Start by washing the tongue to remove any stray bits of the outer skin from it.
Notes: 1. We generally buy ox tongue that has already been skinned, the butcher shop guys have a better way of removing it and sharper knives too.
2. Use either two small tongues of 0.6 to 0.8 kg or one large tongue of 1.2 to 1.4 kg.
Place the tongue in a pressure cooker and add salt and water. Optionally for added flavour, you can add cinnamon and cloves as we have, or any other spices that you like. Make sure the water is level with the height of the tongue, and don’t forget to add salt! Add more water to suit your pressure cooker. It needs to have the tongue fully covered when you start.
Allow the tongue to cook in the pressure cooker for about 20 minutes on high flame after the first whistle (in traditional cookers) or once it has reached full pressure (in modern cookers).
After resting for a bit, open the pressure cooker and let the steam out. Once the tongue cools, remove it from the cooker and cut it into fine slices. You can use these slices to serve as is or sprinkle with pepper or make sandwiches with butter and mayonnaise. Just delicious!
Cooking Tips And Tricks
- Add additional spices like cloves and cinnamon if you want more flavour in the tongue.
- You could also add pepper, peppercorns or bayleaves.
- The water level should be equal to the height of the tongue. So add more to suit your pressure cooker.
FAQ’s About Tongue
You can store the boiled tongue in an air-tight container for about 4 to 5 days in the refrigerator or about 3 to 4 months in a freezer.
Yes, although it is not an internal organ, tongue is considered offal along with the heart, lungs, liver, kidney, stomach, feet, and brain.
Other Recipes You Might Like
- Traditional East Indian Ball Curry Recipe
- Bhokache Varias | Orias | East Indian Wedding Bread
- How To Make Corned Beef Spread At Home
- East Indian Chicken Liver Stuffing – Giblet Stuffing
- Foogias: East Indian Balloon Bread
- Easy Chicken Gizzard Chilly Fry
You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).
Did you love our recipe? Was it 4-star or 5-star? Please click on the stars or your review below!
You can also tag us on Instagram or join TheWingedFork Facebook group and share your lovely food pics and results of your food experiments there!
How to boil Ox Tongue? | Beef Tongue | Bovine Tongue
Click the stars to add your rating!
- 1 Beef Tongue Or Ox (See notes below.)
- 1 Tablespoon Salt
- 2.5 Liters Water Add more to suit your pressure cooker
- 6 Cloves (Lavang)
- 2 Cinnamon Sticks (Dalchini)
- Wash the tongue to remove any bits of the outer skin.
- Place the tongue in a pressure cooker with salt and water.
- Optionally you can add cloves and cinnamon.
- Allow the tongue to cook for 20 minutes on a high flame after the first whistle, that means after it reaches full rpesure.
- Once done, allow it to rest till the pressure drops, then open the cooker and allow the tongue to cool.
- Once cool, cut thin 0.5 cm slices of the tongue.
Please click to rate the recipe!
- Use either one large tongue weighing 1.2 to 1.4 kg or 2 small tongues weighing 0.6 to 0.8 kg. Either ox or beef will do.
- Add cloves or cinnamon for additional flavour.
- You could also put peppercorns or bay leaves.
- The water level should be equal to the height of the tongue.
- Add more water to suit your pressure cooker or instant pot.
*As an Amazon Associate I earn from qualifying purchases.
Stuff You Might Want To Use
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.