This recipe was sent to me by Nancy Trevino, who got it from her grandmother, Matea Meabe Trevino.

Wash one large beef tongue or several lamb tongues well. Place the tongue in a kettle and cover with cold water. Add 2 whole buttons of garlic and salt and pepper to taste. Bring the water to a boil and turn the heat down. Cover the kettle with a lid and keep the water boiling until the tongue is tender to fork. This can take three or more hours. When the tongue is tender, run cold water over it and skin it. Be sure to trim the membranes under the tongue. Next slice the tongue to about 1/4 inch slices. (The tongue can be fixed a day or two ahead and then wrapped in saran wrap and refrigerated.

Basque Sauce:

3 Tbls. olive oil
1 clove of garlic, finely chopped
1 medium onion semi finely chopped
1 green pepper, semi finely chopped
2 small cans of tomato sauce
1 can of whole pimento, chopped
1 tsp sugar

Saute the garlic, onion and green pepper until golden brown. Add tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add the tongue and continue simmering until the tongue is good and hot. This dish is good hot or cold. The sauce can also be used for tripe, pigs feet or any left over meat.

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lowsay at ocsnet dot net 12-Apr-2008 10:10 #7294 I am from Bakersfield and the incredible basque restaurants are its highlight. Noriega's on Sumner off of Baker off of Union for family style sitdown at 7 offers the best of homemade goodness,and the Woolgrower's nearby on 21st for a menu options, are both to die for. And I too need that cabbage/beef soup recipe. I have been trying for years and cannot capture its simple elegance. Can anyone offer some help?
Kphillips14226 at aol dot com 05-Feb-2008 12:50 #6906 I'm from Bakersfield and the best basque food comes from there.On Union Ave. I miss it. I need cabbage soup reciept. The real one.
dapimes at sbcglobal dot net 11-Feb-2007 15:35 #4570 This is for tricia... Visit any number of Basque restaurants in Bakersfield, CA. You haven't experience Basque dining until you gather with strangers waiting for the dining room to open, then eat at a long family style table with everyone at one sitting. Although single table is becoming the norm, family style dining still exists at one or two places in Bakersfield. Enjoy!
wilderness1 at frontiernet dot net 10-Nov-2006 11:49 #3958 I have tasted some tongue dishes that are served with a dark gravy-like sauce. Any ideas? Norm
tricia at tmtranscription dot com 27-Aug-2006 0:34 #3506 I first experienced the delectible taste treat of marinated tongue in a Basque Restaruant in Rosamond, CA, called Villa  Basque. They served "family style" and it was a first for me. I fell in love with the wonderful tastes and voluptuous serving sizes. The tongue, homemade soup, spaghetti, beans, all of the courses and the entres were a veritable feast. I have been looking for a restaurant simalar ever since I left the Antelope Valley. Now it has become a life goal, to dine at Basque restaurants for the experience of the greatest cooking I've ever enjoyed. I am American of Italian descent, adopted and raised by mid west mother of Prussian Jewish decent. Go figure. Viva le Basque!
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Last updated: Sat, 10 May 2008 - 16:04:56

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