beef tongue
Also known as: lengua
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Also known as: lengua
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Tender, slow-simmered beef tongue, thinly sliced and smothered in a classic sweet and sour sauce with raisins and almonds. A beloved Jewish-American holiday dish that is both comforting and unique.
Incredibly tender and flavorful, this slow-simmered beef tongue is a classic Jewish deli delicacy. Sliced thin, it's perfect served warm as a main dish or piled high on rye bread for an unforgettable sandwich.
Incredibly tender, slow-simmered beef tongue, sliced thin and piled high on classic rye bread with a smear of spicy brown mustard. A true Jewish deli classic that's hearty, savory, and full of flavor.
Incredibly tender, slow-simmered beef tongue, chopped and seared until lightly crisp. Served in warm corn tortillas with fresh onion and cilantro, this is the ultimate taqueria experience you can make at home.
Yes, beef tongue is a nutrient-dense organ meat that provides high-quality protein, essential minerals, and B-vitamins. While it is higher in fat than lean cuts of steak, it is an excellent source of Vitamin B12 for nerve health and iron for energy production.
Beef tongue is highly keto-friendly as it contains 0g of carbohydrates and a high fat content (nearly 20g per 100g). This macronutrient profile makes it an ideal protein source for those following a high-fat, low-carb ketogenic diet.
Beef tongue has a very mild, rich, and beefy flavor, similar to a well-marinated brisket or pot roast. It does not have the 'gamey' or metallic taste often associated with other organ meats like liver or kidney.
Beef tongue is a tough muscle that requires long, slow cooking to become tender. It is typically simmered or braised in liquid for 2 to 4 hours until tender, after which the outer skin must be peeled off before slicing or searing.
Yes, the outer layer of the tongue is a thick, leathery skin with a rough texture that is not palatable. This skin is easiest to remove after the tongue has been fully cooked; it should be peeled off while the meat is still warm.
A 100g serving of beef tongue provides approximately 17.6g of complete protein. This makes it an effective food for muscle building, tissue repair, and maintaining a healthy immune system.
Beef tongue is relatively high in fat compared to other cuts, containing about 19.8g of fat per 100g. Much of this is monounsaturated fat, but because of the calorie density (249 calories per 100g), it should be consumed in moderation if you are monitoring total fat intake.
beef tongue is a versatile ingredient found in cuisines around the world. With 249 calories per 100g and 17.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 4 recipes featuring beef tongue with step-by-step instructions.
Browse recipes →Raw beef tongue should be stored in the coldest part of the refrigerator and used within 1-2 days. Once cooked and peeled, it can be stored in an airtight container for up to 4 days in the fridge or frozen for up to 3 months.
Beef tongue is rich in Vitamin B12, which is crucial for red blood cell formation, and zinc, which supports the immune system. It also contains significant amounts of collagen, which can benefit joint health and skin elasticity.
Naturally, beef tongue is 100% gluten-free. However, when ordering it in dishes like 'Lengua' at restaurants, ensure that the sauces or braising liquids used do not contain soy sauce or flour-based thickeners.