 It is prepared as luncheon meat by rolling thin slices over spinach, carrots and boiled eggs, tied up and sewn with a strong string, boiled and later pressed and consumed cold.Lengua a la vinagreta (Spanish for tongue with vinaigrette) is a cold preparation of beef tongue that is previously peeled and boiled and served with a vinagreta sauce made with chopped boiled eggs, parsley, garlic, onions, olive oil, and vinegar.Escabeche is a preserved method common in Spain and Spanish-speaking countries.