Most of America is missing out on this delicious cut of beef. Cow tongue is eaten all over the world. And most American cookbooks had tongue recipes until the 1950s, though it’s not as popular now.
It’s probably because of how it looks, though it tastes similar to other cuts of red meat like lamb shank, filet mignon, or flank steak, but is fatter and more mild.
You can cook so many things with tongue like soups, salads and sandwiches — it’s actually regularly used around the globe. In Mexico they put it on tacos — the famous dish is called “Tacos de Lengua.” Ray beef tongue is eaten at Korean or Japanese BBQ restaurants. It’s also eaten on the Jewish holiday of Sukkot.
The tongue weighs between 3-4 pounds and it sold fresh or cured in brine. It also contains more protein then a T-bone steak, but has a pretty high amount of cholesterol so you shouldn’t eat it every day.
So, if you’re interested in trying out a new cut of meat, this interesting food could be for you. It may look pretty unsavory, but it apparently it super good and could be an interesting enhancement to your normal meat dishes.