Wow! Just yesterday on the Recipe Exchange tribe there was a new post on tongue! I don`t have a recipe, but I know you have to boil it for a long time then blanch it in cold water before you skin it, and then you can slice and spice as you wish!

Good luck!

Go easy on yourself Kryssa

Dice it into small cubes and try it in a stir fry with dry tofu in peanut oil and seseme combo (for higher frying temp its better than pure seseme) add some chili oil too and just let it sizzle, drain off some oil... add a splash of rice vinegar and a dash or two of dark molasses soy sauce and diced garlic, ginger, scallions, Bok Choy or snow pea sprouts even. At the end mix in Julianned seeded cucumber without really cooking it

Smell the fragrances, sometimes just smelling something really good is enough to make it easier to try something and with the tongue diced into small cubes it won't intimidate you...

Now just open your rice cooker, take a bowl of, hmm I dunno.. a nice fluffy short grained rice... hong kong style broken rice perhaps.... and just spoon a bit of your mixture above on top of the rice, now feel free to try it.

That's how I pretty much got over my fear of Pigs Ear, by stirfrying it with spices and oils and serving it on a bed of rice where I didn't really eat that much in proportion to everything else. After getting over that hurdle and enjoying it I was able to eat a larger proportion of the food until I was able to sit and just eat pigs ear, or tripe, or even tongue by itself without rice.

Just take it in stages, if you are forcing yourself it's not fun, and food should be fun. Make it an adventure instead, you can learn to juggle one small lesson at a time, people don't typically start with juggling chainsaws.

So just take it step by step, and if you do, you'll probably develop a taste for it over time.

here's a link to the recipe exchange tribe regarding beef tongue:

recipeexchange.tribe.net/threa...071ca1

I love it but admit it is kinda creepy from the start. I used to get it in really really thin slices
at this one deli, kinda in a jell that I really loved. I had it in a burrito once, too.

To make one I just put it in a slow cooker, stick it in the frige until relly cold the peel it. Put it away again and do not think about it being tongue. Then slice it very thin. Very yummy! You will feel like you are eating the most fabulous melt in your mouth beef ever.

I sautee it in sake, soy and mirin, then serve with a garlic, ginger and shiso leaf dipping sauce.