Can I have mine with extra blood?

Dad used to make that in the pressure cooker when I was a kid. When it was done, he'd slice it up thin and we'd make sandwiches with it. My recollection is that it tasted pretty good, but it's probably been 40 years since I've had it.

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Originally posted by 92fstech:

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Originally posted by 1967Goat:
Next you can try tacos de cabeza.

Yeah...I think I'll pass on that!

When cooked right (and if you do not know or ask what it is) it is very good. My uncle used to make it years back at his neighborhood grocery store. Saturday afternoon was spent preparing the heads and they would cook overnight. When prepared right you cannot tell if it is tongue, cheek meat or brisket - it looks the same when shredded. The tortilla guy would deliver corn tortillas that were so fresh that the packages were still warm. My uncle would sell out by noon every Sunday, he was limited on capacity so he could only make so much.

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Originally posted by Ryanp225:
We live in a first world country. You don't need to be eating the leftovers or stuff from the gut pile.

For real. I don’t eat that type of crap. Some of the poorest people in the world eat that stuff. If I were starving to death it ‘might’ be different.

Have you tried the horseshoe bat burritos?

My absolute favorite taco!

I can't wait til this quarantine bullshit is over so I can head down the road to my favorite taqueria and get some!!

I am glad you and your family liked it. It is definitely not for me. I won’t eat organs or things like that. I would only possibly do it in a survival situation. I like Chorizo, but I only buy Chorizo Fino which is made with regular pork instead of salivary glands and other funky stuff to me.

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Originally posted by parabellum:
Nope, if I'm gettin' any tongue from a bovine, it had better still be attached to the animal.

It's just the idea of it. Organ meats, too. No more liver for me. Tripe and all that. I'll pass.

The master has spoken, and I'm all in.

If the truck is solid, I'll order up a lingua and cabeza. While I like the Mex method, I've come across a few that screw it up and end up too chewy, cabeza is rich, almost like eating short ribs, its nice with a good salsa.

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Originally posted by parabellum:
Nope, if I'm gettin' any tongue from a bovine, it had better still be attached to the animal......

Disturbingly funny!



The first time my kiddos tried them, the 5 y/o proclaimed "IT'S LIKE FRENCH KISSING A COW!!!"

We have a rule at the dinner table; if something REALLY adventurous like this is being served, you're not required to have any, but you can't sit there and disparage it in front of others. My teenage daughter broke the rule one time, and spent the whole morning (while the tongue was thawing) telling everyone how DISGUSTING she thought this all was.

When the tongue was thawed out, before I cooked it, I found her (headphones on, and face buried in front of her laptop screen, oblivious to the world) and ran that sucker all the way up her arm! She SCREAMED and wouldn't speak to me for a couple days!

Basque style beef tongue, as found in any of the Basque restaurants in Central California and Nevada, is delicious. Usually served as the first course in a Basque dinner.

Every year we order 1/2 a beef from a local farmer. We love using the tongue for tacos.

I’ve enjoyed beef cheeks and would definitely try cow tongue if the opportunity presented itself. I’m thinking sliced thin on toast with some A-1 Steak Sauce.

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When prepared right you cannot tell if it is tongue, cheek meat or brisket

Provided that's all that's in there, I'd happily eat that. I've also heard of them using brains, though, and I'm not down with that.

Lengua is great. Buche is pretty good too. Pretty sure cabeza is pretty much cheek meat. Very tender. Love those Mexican mom and pop places.

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Originally posted by Ryanp225:
We live in a first world country. You don't need to be eating the leftovers or stuff from the gut pile.

What he said.

Looks good. Try chopping it up small and add some salsa.

This is how my German grandmother would serve it. I don’t remember liking it, but can’t remember why. I’ve seen it advertised in tacos and never tried it in large part because of that memory. I am the cook in my house. I think if I announced I was serving tongue there would be the sound of 4 people suddenly hit the floor as they fainted

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Originally posted by GT-40DOC:
When I was growing up, mom would fix(boil) it occasionally. She would let it cool, and slice it. We put it on black German bread with strong mustard and raw onion. It was good, and......cheap to purchase(important in my house).

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Originally posted by 12GA:

would definitely try cow tongue if the opportunity presented itself. I’m thinking sliced thin on toast with some A-1 Steak Sauce.

On rye, with a horse radish type mustard, like a good deli corned beef sandwich.

I’ll just have a salad.