Say what you want, but I really love the taste of …

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Say what you want, but I really love the taste of cow tongue. I have even found an endless supply of it at the Buford Highway Farmer’s Market. I don’t make it often, because it is fatty, but it makes wonderful sandwiches! It’s the best part of the cow, and, for you squeamish people out there: if you didn’t know what it was, you would love it, too!

Beef Tongue in a Slow Cooker

Ingredients:

3-1/2 pounds beef tongue
2 quarts water
6 whole cloves
6 whole black peppercorns
2 teaspoons salt
4 each bay leaves
1/4 cup vinegar

Directions:

Combine all ingredients in a slow cooker. Cover and cook on low for 10 to 12 hours or until tender. Remove tongue from pot and plunge into cold water. With a sharp knife remove outer skin, then gristle and fat from the root. Chill if desired or serve hot. Slice thinly and serve plain, or with horseradish or mustard sauce. It makes delicious sandwiches when served cold.

And here’s one I’d love to try – I got it off of the Internet:

Lengua – Phillipines recipe!

Serves: 4 – 5

Ingredients:

1 piece ox-tongue, thoroughly cleaned and sliced
Lea and Perrins sauce
salt and pepper
10 pieces calamansi (Calamansi is a small lime-like fruit found in the tropics. Lemon is the best substitute.)
3 cloves garlic, crushed
2 medium onion, sliced
1 can (12 ounces) Cream of Mushroom soup
button mushrooms
button olives (green olives?)
4 tablespoons butter
1/4 cup grated cheese

Directions:

Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue and when browned, braise for 30 minutes. Saute garlic and onions in butter. Add soup. Garnish with mushrooms, olives and grated cheese.

Doesn’t that sound yummy?

Lengua – beef tongue – is a popular thing to eat in Mexico. Many taquerias here in Atlanta have burritos, tacos, and tortas (Mexican sandwiches) made from beef tongue. Okay, enough about the tongue!

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