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Cooking ox tongue. Out of all the offally offal there is, ox tongue is perhaps the least difficult one to enjoy if you like the taste of meat (if you don’t, stop reading here). I often eat it if I see it on the menu in Japan (if you click on this hashtag #牛タン you can see pictures of it, I think it comes to the table raw for Yakiniku #焼き肉 like here #仙台牛タン), and back in the 1980s-90s it used to be very common on bistro and posh pub menus around the UK. But today, not so much. It’s very easy to cook at home: you blanch in in boiling water for 5 min, throw the water away and give it a scrub in cold water (and clean the pan out too). Then cover it with fresh water, some whole peppercorns, bay leaves, carrots, onion if you like, simmer for 2-3 hours, skin it, then chill it as is (though it can be pressed into a terrine). Then when it’s firm slice it, and grill it. Amazing.
