Chef John Folse's Lange de Boeuf in Spicy Creole Marinara

PREP TIME: 4 Hours

YIELDS: 6 Servings


A staple on European tables, tongue is a tender and flavorful meat. A tad disconcerting in its whole form, sliced and smothered in a rich marinara it is nothing but divine.

Ingredients for Tongue:

1 (2-2 ½ pound) beef or calf tongue

1 gallon water or beef stock

2 onions, sectioned

1 large carrot, coarsely chopped

3 celery stalks with leaves

6 sprigs parsley

1 whole head garlic, cut in half

2 tbsps peppercorns

2 bay leaves


Rinse tongue in cold water. Place clean tongue in a large stockpot and cover with water or beef stock. Add all other ingredients and bring to a boil. Reduce to a strong simmer and cook uncovered 3-3 ½ hours until tongue is tender. Replenish liquid as necessary and periodically turn tongue to cook evenly. When tender remove from stock and chill completely. With a small paring knife remove skin and any gristle from tongue. Thickly slice tongue in cross sections starting from the tip and set aside.

Ingredients for Spicy Creole Marinara:

2 (14.5 ounce) cans peeled and diced tomatoes, drained

¼ cup extra virgin olive oil

¼ cup vegetable oil

1 cup diced onions

½ cup diced celery

½ cup diced bell pepper

10 cloves garlic, sliced

1 cup chicken stock

12 large basil leaves, chopped

½ tsp cayenne pepper



In a large stainless steel saucepan, heat oils over medium-high heat. Using a wooden spoon, sauté onions, celery, and bell peppers until wilted. Add garlic and continue to cook until garlic turns brown around edges, approximately 3 minutes. Stir in tomatoes and blend well into the vegetable mixture. Bring to a low simmer and slowly add chicken stock to retain moisture and create the fresh sauce. Add sliced tongue and continue to cook 7-10 minutes, then stir in basil and cayenne pepper. Add additional stock as necessary to retain sauce-like consistency. Cook pasta according to package directions. Drain well and toss with a small amount of olive oil.  Blend 1-2 servings spoons of the sauce into the pasta along with a generous sprinkle of Parmesan cheese. Once all is well coated, place the pasta in the center of serving platter and top with the simmering sauce and tongue slices.