This soup is inspired by Luv and her unquenchable curiosity and desire to learn. See, we’re no stranger to tongue or plantains. She and I were talking about different meals commonly made with those ingredients. And she broke out a little Spanish (show off 😉).
sopa de plátano
So I asked if she knew there was also a tongue soup, did she know how to say tongue soup in Spanish? Nope. So we learned together.
lengua de sopa
That night I decided to combine the two. Plantain soup is comforting and tasty on its own, but I wanted leftovers and I just happened to have a tongue in the fridge. And so…
lengua y plátano sopa
Cooking the tongue first.
Each time I cook beef tongue I use my pressure cooker. It takes an hour to an hour and a half, depending on the size of the tongue.
If you do not have a pressure cooker, you can prepare the tongue in a stock pot, fully submerging the tongue in water (or a mix of water and bone broth) and simmer about an hour per pound. You can also use a slow cooker with enough water/broth to just cover the tongue, cooking on low for 8 hours.
- 1 beef tongue, rinsed
- 5 cups homemade bone broth, divided
- 2 green plantains, peeled and sliced into 1-inch thick pieces
- 1 yellow onion, roughly chopped
- 2 garlic cloves, smashed
- 4 green onions, sliced
- 2 TB chopped cilantro, avocado, lime zest and/or juice
- Place tongue and one cup of bone broth in the pressure cooker. Place lid on, lock, and turn on heat to bring to high pressure. Keep the pressure steady at high (with my pressure cooker, I can lower the stove's heat to medium-low/low and still hold high pressure) and cook for about one hour (up to an hour and a half if it is a large tongue).
- Let pressure release naturally, then carefully remove the tongue and let it cool slightly on a cutting board.
- Meanwhile, using an immersion blender blend chopped onions, garlic, and green onions with the cup of the broth used to cook the tongue.
- At this point, using a sharp knife, slice just through the tongue's membrane. You should be able to easily peel it back and remove it. Chop the tongue meat into bite-sized pieces.
- Pour the blended onion mixture into the pressure cooker (* see notes below if you don't have a pressure cooker), add remaining bone broth, and chopped plantains. Place lid on, lock, and turn bring to high pressure again. Cook 20 minutes maintaining high pressure.
- Let pressure release naturally off heat for 10 minutes before quick-releasing the remaining pressure (see your manufacturer's instructions on how to do this safely). Check the plantains, they should be tender, if not cook a little longer.
- Stir in the beef tongue, check seasoning, and continue cooking over medium-low heat for a few minutes to let flavors combine.
- Serve immediately with garnishes of choice.
- Instead, bring the onion mixture, remaining broth, and plantains to a steady simmer and cook 40 minutes or until plantain is tender. Continue with the recipe instructions as directed.