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tongue and heart recipes?

was gifted some tongue and heart and am now trying to get recipes to at least figure out how long i'll need to set aside for it (most seem to suggest at least overnight if not a full day soak) so here's a few questions:

- i know bison is leaner than beef, would this also apply to its innards (tongue and heart)?
- do you have a great tongue recipe (looking for at least one smoked one)?
- do you have a great heart recipe (i don't think this should be smoked)?
- can i cut a tongue in half and to use for two preparations? will i lose anything by cutting it in half?

any assistance would be wonderful! thanks!

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  1. You can indeed cut tongue in half to make two preparations. With such a large portion of meat, I usually do myself. As for tongue, I am not as big a fan of traditional cured recipes as I am of recipes that play interestingly off the richness of the meat. Lengua estofado with its interplay of sweet and salty, rich and tender, is by far my favorite tongue recipe.

    1. I can't help you with the smoked tongue.

      I always prepare tongue in two stages - first is a long simmer till it is tender, the second usually involves warming tongue slices in a savory sauce. For just the two of us, a tongue lasts a number of meals, so I serve it in a variety of ways. Tongue seems to go particularly well with 'piquant' sauces, something with vinegar, mustard, sweet and sour, etc.

      The initial cooking does not need much seasoning; just enough time. I often cut a large cow tongue into 3 pieces - the tip with skin on all sides, the top of the root, and the bottom of the root. The bottom root is usually fattier, and may include salivary glands. I skin it when cool enough to handle.

      I have not cook heart very often. I think it is one of those meats that either needs to be cooked quickly, or for a long time. There's a well known Peruvian preparation, where cubes are marinated, and quickly broiled.

      9 Replies
      1. re: paulj

        Anticuchos: marinade cubes of heart in vinegar (white or red wine), salt, pepper, garlic, cumin, minced chile, and minced cilantro; place on skewers, and then over coals.

            1. re: paulj

              pinstripe, I make pickled pork tongue with the recipe here
              http://chowhound.chow.com/topics/523671
              I've never made it with beef (or bison), but it would work great.

              paulj or sam,
              What is that aji soup? A poster asked the same question on the thread, but nobody answered. It looks amazing!

              1. re: porker

                aji is the Andean term of chile pepper. The 3 most common types in Peru are aji pancha (mild red), amarillo (medium hot yellow), and rocoto (very hot red 'apple' shaped).

                aji also refers to a condiment, often fresh made, and present on every table. It can be a simple blend of minced pepper, onion, lime juice, and salt; or a more complex one with cracker thickening and pureed greens. There have been a number of threads about aji or Peruvian sauces.

                'aji de gallina' is a chicken stew using some of the peppers as seasoning.

                1. re: paulj

                  I've heard of aji as a pepper, but not referenced as a condiment.
                  I'm now assuming the picture is not a soup, but rather the condiment? Still looks great.

                  1. re: porker

                    Yes, "aji" is also the condiment here in Colombia. But don't ask for a salsa de aji in Central America. They won't have a clue as to what you want. Lots of food terms differ throughout Latin America.

                    1. re: Sam Fujisaka

                      Vendors, waiters, and others very often don't have a clue as to what I want anyway because of my gringo espagnol. They see a guy, assume american, and prepare themselves for english (perhaps american english...). When lousy spanish rolls outta my mouth they are taken aback, switch gears, and we try again. It works, but usually after 2 or 3 attempts.

                      I'd just as well keep it to 'salsa piquante', then either 'mas piquante', or 'menos'...the simpler I keep it, the more I'm understood, -{;/)

                      I'm always very happy to find different regional condiments from place to place.

                    2. re: porker

                      If you are talking about the picture with a spoon in the middle of the bowl, that probably is the condiment. It's a small bowl that you can see in the upper left in one of the other pictures. It looks to me like there's a lot of scallion in that sauce.

          1. The best tongue I've had was at St. John in London. I believe they brine it for a week or something like that. Couldn't find a complete recipe online, but this should help.

            http://www.nosetotailathome.com/2008/...

            2 Replies
            1. re: Miss Needle

              An older book is 'Unmentionable Cuisine', Calvin Schwabe, U Virginia press. It has a lot of recipes for beef offal, most identified with one country or another, especially traditional dishes from various European countries.

              One of the 'next Iron Chef' competitors, from San Francisco, specializes in offal, and has a blog (with Offal in the title). His name escapes me at the moment, but it should be easy to find.

              http://www.offalgood.com/site/

              1. re: paulj

                I believe you're talking about Chris Cosentino. I ate at his restaurant Incanto in SF and it was indeed very yummy.

            2. thanks for the ideas so far. i've potentially got more offal coming so i may get an opportunity to try all of them!

              1. The way my mom always cooked heart was to simmer it whole until fairly tender, then stuff it with bread/sage/onion stuffing, pack it into a dish with more stuffing packed around it, and bake it. We loved it that way. It's been quite a while since I've seen a beef heart in any market, though now all of a sudden I have this desire to go find one...

                1 Reply
                1. re: Will Owen

                  do you perhaps have a more detailed recipe? i'm certainly interested in this but i've never really done stuffing nor have had much stuffing in my life....