Beef tongue

Only time I eat it is when taco places have lengua street tacos

Good stuff. Maybe a good lengua recipe will do you good but I don't have one.

I smoked one once. Peeled the outer layer, pressure cooked for 30-40 minutes, then put it on the smoker for a couple of hours. Turned out pretty good, but not something I want all the time.

I think you can braise them until they shred, too.

Boil it for about an hour in lightly salted water, peel the outer layer off. Cut it onto chunks and cook it like a beef roast.

It looks like best option may be to cook it down for tacos, but I'd like to try and sous vide one, then grill it like medallions. I may try it both ways.

thanks for the replies- any recipes would be appreciated!

Cut slits and stuff with a mixture of vinegar, parsley, onions, and garlic. Salt and pepper it, then brown. Cover with water and boil for 3 hours till tender. Cook the water down till you have a good gravy and enjoy over rice.

Episode 1 of Stanley Tucci's new Nat Geo show, Tucci in Italy, features a stop at a place in Tuscany that served tongue that looked great. It had been cooked a long time with onions, similar to what another poster recommended.

Couldn't find a recipe, but a blogger described it like this: "Next, Tucci heads to the working-class neighborhood of Santo Spirito to visit Dalla Lola, a cozy restaurant where Florentine chef Matilde Pettini celebrates the region’s humble, historic dishes. Among them is la francesina—a stew of braised beef tongue and onions." LINK

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Beef tongue

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Any good recipes?

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Growing up mom would just cook it up some how, put it on our plates like a steak, and dad made sure we cleared our plates. Wasn't the biggest fan obviously as it was gross looking but the taste wasnt bad though.

Now with that said, I went to a Latin restaurant once and they had it as an appetizer. Gave it a go. They had it thinly sliced in a lime juice/sauce. Had the flavor I like, but not the meaty texture to it.

Throw it in a pot of water and boil it for at least an hour. Throw in some carrots and celery and onion. Pull it out and douse it in ice water. The outer membrane will then peel off easily.

It's all edible, but I usually trim off some of the less appetizing areas. For the rest, dice it, crisp it up in a frying pan with some EVOO, and serve it in tortillas with diced onion and cilantro.

Save the broth for use in stews.

I've cooked it in a slow cooker before. Diced it up once chilled and then into a hot cast iron pan to crisp up for lengua tacos.