Tongue

Tongue, often veal or beef, is a cut of meat prized for its delicate texture and mild taste. Its culinary roots can be traced back to early times when every bit of the animal was consumed. Today, it is often touted as a delicacy in various cuisines, from Latin to Asian. Cooking tongue may seem intimidating, but the process is relatively straightforward. It requires long, slow cooking to bring out its tenderness, and its mild flavor acts as a blank canvas for a range of seasonings and sauces. Whether sliced for sandwiches, chopped for tacos, or served whole, tongue offers a unique culinary experience.