I remember as a young bride, my husband loved beef tongue. So I bought one and once I got beyond the disgusting look of it, I called his mother on cooking advice. I suppose it turned out OK but I didn't taste it. That was the one and ONLY time I ever cooked tongue. Ick. He had to go to his mom's for that treat.
@Beth Gallagher In reality, we eat red muscle meat for it's protein. Beef tongue is among the strongest muscles cows possess, solid meat, no bones or gristle OR fat. Properly made tongue tastes every bit as sumptuous as good steak. Too bad you've missed out (unless you lean vegan). Frank
When I was in the last stages of beating viral pneumonia, I was finally shipped into a room with 5 other beds. I write “finally” because I was all by myself for 10 days whilst being constantly monitored. Maybe they couldn’t figure out whether to measure me for a coffin or take a lung. Neither happened but I digress. When my first solid lunch was delivered, it was stewed chicken gizzards, rice and gravy. No, not sauce.....gravy. Real lip smackin’ gotta smack somebody gravy! Whilst I was enjoying my meal, i noticed the guys on both sides of me pushing their plates aside so naturally, after not having a decent mean in days, I kindly offered to relieve them of their plates. Funny thing though, you’d think in Atlanta Georgia of all places, chicken gizzards would be a hit thing in a hospital. Nope. Slap my face and call me Spanky if that isn’t a true story.
Have to agree with @Frank Sanoica tongue is delicious. When my wife was in high school her BFF(my future sis) was visiting at lunch time. My wife asked her if she wanted a sandwich, and made her one with beef tongue. Then my future sis said that was delicious what was it? When told it was tongue she spit out what little she had in her mouth. We used to get it quite often but haven't seen it for a while lately.
@Al Amoling Tongue is not cheap, unfortunately. Coupled with my wife's food aversions, we haven't had any in years. Why, she won't even look at beef brains! Frank
@Frank Sanoica I draw the line at brains. I had em once and that was enough. No tongue isn't cheap but I don't think I've even seen it. There are no butcher shops near me so that's out.
Calf brains and eggs were a basic once in a while Sunday morning fare when I was a lad. It was one of my dad’s favorite recipes so when he wasn’t too hung over to cook, we could depend on a hot breakfast on Sundays. I guess I would still like them but I definitely would not make a special trip to the store to get a container. Besides, even if I did I would probably be cooking for one.
@Al Amoling The Chicago suburb in which I grew up had 2 or more Czech butcher shops in nearly every city block along the main street, each privately owned and operated. Each tried to specialize in some way, but the European-fare preparations were similar anyway. Home-made sausage easily besting any of today's commercial garbage--- (Oscar Meyer, etc.), I always thought little went to waste. My Mother never let on, whether the brains, tongue, etc. went in those, likely in small quantity for taste only, too valuable. The variety of different "ham-based" lunch meats was amazing. I've forgotten many: Hamette, Minced Ham, Boiled Ham, each having it's unique flavor. Then, there were the specialty sausages. "Blood Sausage" (Jelita), White Sausage (Jaternice), both having plenty of barley within, Bratwurst, Leberwurst, etc. My old high school friend, Charlie, reports many of those shops are gone, but enough remain, many under the same family name, as 50+ years ago. European family tradition. Frank
@Bobby Cole Beef brains were cooked via fry-pan with scrambled eggs. They were rubbery in consistency, likely containing little of the real nutrients needed (protein, fat). Frank
Not at our home ! The old man had to have his special cast iron skillet! And yeah, sadly in those times, if nutrients were considered at all they were contained in a 12oz can of beer. Yep, he had to have his beer.
I don't think I would like beef brains or tongues. Then again, I've never tried them. I'n pretty good at eating almost anything as long as it is fried, other than chitlins. It smells too bad.
As a kid, I really liked tripe. My mother would soak it in milk for a few hours, then bread it and fry. I never had any idea what I was eating but it tasted good. Now "chitlin's" is a different matter...gack.