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Adventures with mammals.
Today after class I went to a local halal butcher shop to pick up some goat meat for later this week. When I was there, I asked if they sold cow tongues - which is why there's a nearly three-pound tongue sitting in the fridge right now.
Does anyone have any recipes for tongue? The only ones I have in my cookbooks either call for butter or lots of other kinds of meat, and since I'm cooking this for the first time I want to get a really good sense of its own taste and texture. There's always hitting the Internet up for what it's got, but I know![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
roga at the very least has a favorite recipe - maybe someone else does, in which case I'd love to hear it.
The shop also had a liver, a heart, and a kidney - probably goat, from the size - sitting on the counter right behind the metal partition separating the customers from the meat, which is what happens when you're butchering the whole animal. Like the goat's head, which was over next to a sink. Just sitting there, without the context of a body. No skin, no horns, nothing but the bones and meat and one unblinking eye.
Does anyone have any recipes for tongue? The only ones I have in my cookbooks either call for butter or lots of other kinds of meat, and since I'm cooking this for the first time I want to get a really good sense of its own taste and texture. There's always hitting the Internet up for what it's got, but I know
roga at the very least has a favorite recipe - maybe someone else does, in which case I'd love to hear it.The shop also had a liver, a heart, and a kidney - probably goat, from the size - sitting on the counter right behind the metal partition separating the customers from the meat, which is what happens when you're butchering the whole animal. Like the goat's head, which was over next to a sink. Just sitting there, without the context of a body. No skin, no horns, nothing but the bones and meat and one unblinking eye.
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