Everyone in my mother’s house loved beef tongue. A large beef tongue would get covered with coarse salt and some jaggery and a little saltpeter and left to cure in the refrigerator for at least a week. It would then get cooked, trimmed, peeled, and served cold for lunch, usually with Russian Salad, purplish from the beets and surrounded by shredded romaine.
Ginger and garlic are required for Parsi meat cooking, but you can leave out the chiles. Try