Tongue. It’s What’s For Dinner.
My farmer friend Jeremy handed me a white butcher paper-wrapped package of responsibility recently.
I brought it upon myself, actually. I sorta casually said to him at the farmers market, “Whaddya got that is an unusual cut, something that isn’t moving?”
He rummaged in his coolers, grinned and handed me one beef tongue, adding helpfully that he hears it makes the best tacos. Thinking about it now I have to wonder about his tone. It almost sounded like he himself has never eaten tongue, but that can’t be right! Mental note to check in with him on that…
Meantime, I have the responsibility of doing something with this tongue. There are only so many filets and porterhouses and such on a cow. At some point, noisy whole animal advocates such as me have to face the fact that the tongue is there and must also be treated with respect. Unless you buy a whole cow yourself though, it is possible to pay lip service to the whole animal idea without actually following through. I do use whole chickens and turkeys and love to save bones and all for stock, but hmmm…a beef tongue is a different matter. And I’ll admit that I’ve never cooked with tongue before. I’ve had it pickled at a fancypants restaurant once and it was delicious. My experience with it ends there, I’ll admit.
But hey, I’m up for the challenge, so I’ll google and read my meat cookery books and maybe consult a few chef friends and it’ll be great! Truthfully, the real challenge may be a social one – convincing my wife and any other dinner guests that they should eat tongue with me. Wish me luck!
And thanks Jeremy!