Had a potluck event for industry people and I cooked some beef tongue mole. There was leftover so I used it the next day for our staff meal and made a spaghetti ragu with the beef tongue mole and topped it with Parmigiano Reggiano and chives.
For the mole, I started with onions and garlic then added in a mole sauce premix which I had in hand. Let it cook in a pressure cooked together with the beef tongue then removed the beef tongue to let it cool.
Once it was cooled, I shredded it and in it goes again into the pot, season to taste and the ragu is done.
For the potluck I served it with mantaos, and for the staff meal, I served it with spaghetti and topped with grated Parmigiano Reggiano.
Rich, full of flavor, and super delicious!
Are you in the beef tongue lovers group or not?
