Calves Tongue, Fresh, +/-800g

A less common offal is the calve's tongue, which is incredibly delicious when prepared properly. The calves tongue has a lot of fat inside the tongue, which bubbles and crisps up when it is seared. Firstly though, it is best to boil the tongues in water, adding garlic cloves and an onion, for 4-5 hours to soften and break down the tissue in the meat.

The first layer of the skin will have to be peeled off the tongue meat, which is easier to do once the meat has been poached.

Once cooked and been left to cool, the tongue can be chargrilled on a bbq or grill, and seasoned with chilli and herbs. Another way to enjoy this offal piece is to cook it using a Mexican recipe, where calves tongue is one of the key ingredients to make Lengua tacos. The meat is typically slow-cooked and shrededed with lots of chillis and onion and enjoyed with pickled red onions and salsa.

Origin: Holland