Baldesadong Dila

Method

1. Place the scrubbed tongue in a pot with water, quartered onion, halved garlic, bay leaves, and peppercorns.
2. Simmer 1 1/2–2 hours until a knife enters easily.
3. While still warm enough to handle, peel off the thick outer skin completely. Cool and slice the tongue across the grain into 1 cm pieces.
4. Heat oil in a wide pan and cook chopped onion and minced garlic until soft. Add tomatoes and cook until jammy.
5. Stir in tomato sauce, strained broth, soy sauce, vinegar, and sugar. Simmer 5 minutes.
6. Add sliced tongue and bell pepper. Cover and simmer gently for 20–25 minutes, until the tongue is very tender and has absorbed the sauce.
7. Uncover and reduce until glossy. If the sauce thickens before the tongue is tender, add hot broth rather than more soy sauce.
8. Taste and adjust salt, pepper, sweetness, and acidity. Rest 10 minutes before serving with rice or puto seko.