Lengua estofado

Recipes of lengua estofado are extremely variable, ranging from preparations very similar to the original estofado de lengua to versions which use ingredients unique to the Philippines. A unifying similarity between the different lengua estofado recipes in the Philippines is that they use soy sauce, vinegar, and sugar for the sauce, which are absent in the Spanish versions.^[2][3]

The most distinctive variant of lengua estofado is found in Ilonggo cuisine in the Western Visayas islands. It typically uses a sauce made with muscovado or brown sugar, coconut vinegar (or palm wine, tubâ), black pepper, soy sauce, bay leaves, anisado wine, onion, and garlic. Its ingredients, other than beef tongue, typically includes potatoes, pineapple slices, and uniquely, saba bananas.^[4] Other lengua estofado recipes are closer to the Spanish version. Instead of bananas, they typically add mushrooms, as well as carrots, olives, paprika, and optionally, white wine. The sauce can optionally be tomato-based, in which case its preparation becomes very similar to other Filipino dishes like estofado and caldereta. The beef tongue component can be switched with meat, including beef, goat, pork, or even chicken.^{[2][5][6][7][8]}

Lengua pastel from Pampanga is a variant that is cooked in a creamy white sauce with button mushrooms and young corn kernels.^[9][10] In Bulacan, lengua Sevillana or lengua a la Sevillana is a variant which adds sherry or red wine to the sauce and is typically eaten with bringhe.^[9][11]

• Estofado
• Menudo (stew)
• Mechado
• Caldereta
• Chicken pastel