Type what you have

Ingredients

• ✓ beef tongue
• salt

Instructions

1. 1 Place tongue into a soup pot. Season with salt and pour in enough water to cover. Bring to a boil and cook until the outer skin begins to peel off, 2 1/2 to 3 hours. Peel off skin and discard.

By BLOSSOMFARM

Ingredients

• ✓ beef tongue
• teriyaki sauce
• pineapple ring

Instructions

1. 1 Place tongue in a large stockpot and cover with water. Bring to a boil over medium heat. Boil tongue for 2 hours. Turn heat off and let cool for 1 hour. Peel the skin off tongue and discard.
2. 2 Transfer tongue to a cutting board and cut into 1/2-inch slices. Coat both sides with teriyaki sauce.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Grill pineapple and tongue slices for 6 minutes; flipping halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ beef tongue
• pig ear
• pig's foot
• onion
• salt
• black pepper
• black peppercorn
• sage
• clove
• bay leaf
• pickling spice
• garlic powder
• white vinegar
• pimento
• pepperoncini pepper
• dill pickle relish
• gelatin
• water

Instructions

1. 1 Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
2. 2 Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
3. 3 Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
4. 4 Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
5. 5 Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
6. 6 When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.

By Jeanie Bean

Ingredients

• ✓ beef tongue
• salt
• onion
• rye bread
• mustard
• onion

Instructions

1. 1 Rinse beef tongue and place in a large pot. Cover with water and add the salt and chopped onion. Bring to a boil, reduce heat and simmer for 2 to 4 hours or until tongue is tender.
2. 2 Remove tongue from cooking liquid and set aside until cool enough to handle. Cut through tough outer skin and peel it off. Trim any fat or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices.
3. 3 Slice loaf of rye bread in half lengthwise. Scoop out a small amount of the soft interior. Spread mustard over each half. Lay onions and tongue slices over bottom half of bread and top with other half and slice into individual sandwiches.

By Eileen Mintz

Ingredients

• ✓ beef tongue
• olive oil
• lime juice
• paprika
• salt
• black pepper

Instructions

1. 1 Place tongue in a large stockpot and cover with water. Bring to a boil over medium heat. Boil tongue for 2 hours. Turn heat off and let cool for 1 hour. Peel the skin off tongue and discard.
2. 2 Transfer tongue to a cutting board and cut into 1/2-inch slices. Drizzle with olive oil and lime juice and season with paprika.
3. 3 Preheat an outdoor grill to medium heat and lightly oil the grate. Grill tongue slices for 6 minutes; flipping halfway through cook time. Salt and pepper to taste.

By Soup Loving Nicole

Ingredients

• ✓ beef tongue
• onion
• garlic
• bay leaf
• salt
• black pepper
• butter

Instructions

1. 1 Place beef tongue, onion, garlic, and bay leaf in a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
2. 2 Cook on Low for 8 hours.
3. 3 Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end.
4. 4 Chop meat into bite-sized pieces.
5. 5 Heat butter in a skillet over medium heat; cook and stir chopped meat until tender, 5 to 10 minutes. Season with salt and pepper.

By liz

Ingredients

• ✓ beef tongue
• onion
• salt
• jalapeno pepper
• garlic
• tomato
• vegetable oil

Instructions

1. 1 Add tongue, 1/2 chopped onion, 3 tablespoons salt, 1 jalapeño, and garlic cloves to a large pot filled with water to cover tongue by several inches; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove tongue from pot; allow to cool. Reserve cooking liquid. When tongue cool enough to handle, peel off tough outer skin; shred meat using two forks.
2. 2 Bring a large saucepan of water to a boil over high heat. Add whole tomatoes and remaining 2 jalapeños; boil until tender. Transfer tomatoes and jalapeños to a blender; purée until smooth.
3. 3 Heat vegetable oil in a large skillet over medium heat. Stir in remaining 1/2 chopped onion; cook until softened and translucent, about 5 minutes. Stir in shredded tongue and puréed tomato mixture; bring to a simmer, stirring occasionally, then pour in 2 cups reserved cooking liquid. Cook and stir until liquid evaporated, leaving moist, flavorful meat, about 20 minutes.

By Java_Girl

Ingredients

• ✓ beef tongue
• green chile pepper
• olive oil
• onion
• garlic
• tomato
• corn
• salt

Instructions

1. 1 Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
2. 2 Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
3. 3 Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.

By Helena Unzueta

Ingredients

• ✓ beef tongue
• salt
• vegetable oil
• onion
• leek
• celery
• carrot
• tomato paste
• taco seasoning mix
• salt
• black pepper

Instructions

1. 1 Place beef tongue into a large pot with a tight-fitting lid and cover with water by 1 inch. Add salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 2 hours. Strain and reserve cooking liquid. Remove and discard skin from tongue. Shred meat using two forks; set aside.
2. 2 Heat oil in a large pot over medium-high heat. Stir in onion, leek, celery, and carrots. Cook and stir until vegetables soften, about 5 minutes. Stir in tomato paste until no lumps remain and cook for 1 minute. Add shredded meat to the pot along with reserved broth and taco seasoning; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes. Season with salt and pepper.

By Dasha

Ingredients

• ✓ beef tongue
• onion
• garlic
• bay leaf
• salt
• vegetable oil
• tomato
• serrano pepper
• salt
• onion
• corn tortilla

Instructions

1. 1 Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. 2 Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.

By Mama Rivas aka Pablo's Hottie

Ingredients

• ✓ beef tongue
• water
• black bean
• chipped beef
• chourico
• bacon
• vegetable oil
• garlic
• onion
• jalapeno pepper
• tomato
• salt
• cayenne pepper
• orange

Instructions

1. 1 Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
2. 2 Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.
3. 3 When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
4. 4 Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.
5. 5 Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
6. 6 To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.

By librarylady