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Sep 7, 2009 03:46 PM

Ever cooked tongue or other 'offal' items?

I just bought a 1/2 a cow from a farmer and he asked if I wanted the organs. I said yes, more to give to my dogs. Now that I received them, I am curious about cooking them for myself. We got liver, tongue, heart and kidneys. My grandmother used to make a really nice steak and kidney pie, so I will probably do that. The liver should be easy to do.

However what about tongue and heart? Anyone have experience? is it worth trying?? or is it for the dogs??

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  1. Not at all for the dogs. Cook them separately or at the same time and combine them for the meal. Just be sure the slice them very thin for serving.

    1. An easy way to cook the tongue is to simply simmer it with a whole box of pickling spices. It takes a long time and is done when a knife will insert easily. Let it cool and peel (this is the grosses part) the skin off. Trim the fat and slice for tongue sandwiches. Delicious. Be sure the kitchen is well ventilated; the spicy smell can get to you. My mom used to cook tongue all the time. My wife cooked it only once - about 7 months pregnant in a tiny college apartment in the winter. That was 48 years ago and I haven't been served tongue since!

      1 Reply
      1. re: SonyBob

        Tongue is pretty good- my mom used to make it the same way that SonyBob's mom did, and I liked it quite well. I keep seeing it in carnicerias and considering making some, but so far I haven't.

      2. Love tongue. I basically boil the tongue til tender, put a knife through. Then peel it, taking out the inner part of the tongue, you see it. It is easier to peel while it's hot. Then I slice it put it on a bed of sliced onions, sliced garlic, pour a packet of onion soup and then add some water about 1/4- 1/2 up tongue, cover and roast at 325 for about 2 hours. I like it brown so I uncover and let it cook a little longer. You might have to add a little water. I freeze it and warm it up or we just eat that day. Delicious and very tender. I have had it just boiled and it doesn't have much flavor.

        4 Replies
        1. re: paprkutr

          thanks all for the tongue recipes. I may be getting more convinced. one question, the tongue package that we received was quite large, I did not recognize it as tongue at first (not labeled either, we had to play 'name that cow organ!'). finally I saw the telltale tastebuds. do I cook this whole big mass of a thing? or would there be something else attached to it that I remove? from my long past anatomy classes I do recall the tongue being much longer and bigger than just the part that we taste with.

          1. re: cleopatra999

            How big is it? Ususally the one I cook are about 3 pounds. There is the actual tongue part, and then there is a part attached that is sort of square. I don't know how to describe it. If in question, why not call the guy you got it from and ask him.

            1. re: cleopatra999

              I often cut a large cow tongue into 3 pieces so they fit the pot better
              - the 'tip' with skin all around
              - the base, cut into 2 lengthwise. The upper part (with thickest skin) has similar texture to the tip. The lower part is fattier, and seems to contain saliva glands.

              Once cooked tender, and skinned, it can be kept in the fridge, and used in a number of ways. Sliced thin crosswise, tongue can be warmed in any number of sauces, especially 'piquant' ones. Cumberland sauce (using blueberries instead of currants) was the last one I used.

              1. re: paulj

                could the cooked portions be frozen for use later without degradation in texture or quality?

          2. Love tongue, much as paprkutr said. Boil it and slice it, or dice it, like he said, then I cook it up in a sauce of brown sugar, vinegar, mustard, ketchup - a basic sweet(ish) sauce. Some people throw in pineapple chunks. The tongue gets softer as it cooks. Serve it with some sort of carb, like over rice or pastry shells.

            1. Mustard and cold tongue slices sandwiches. yum!

              You can boil and simmer the tongue, then peel off the shell (slips off) once it's cooled, refrigerate and cut thinly for sandwiches.