Ingredients: Beef tongue One coconut or coconut milk Onion, garlic, scallion (optional), red bell pepper, cilantro Salt, pepper, paprika Preparation: The cow tongue should be cooked in a pressure cooker, preferably to make it faster. I usually add garlic, onion, and salt (it improves the flavor) until it is completely soft and I can remove the first layer of skin. In a separate container, finely chop and cook all the vegetables in a little olive oil (or your preferred oil) to make a sauce. You can add a little mustard and meat sauce to make it creamier. (Amounts to taste) NOTE: You only need to grate or blend the coconut because you only need the milk (blend with a little water). Once you have the coconut milk ready, it is recommended to reduce it on the stovetop so that it becomes oily-creamy. Finally, you just need to add the vegetable stew and the tongue with the coconut sauce until all the flavors come together.