Tongue

Today, we enjoy cooked tongue from beef, veal, sheep, and pork, but throughout history, gastronomes have also dined on pink flamingo and whale tongues.

Fresh tongue should be soaked in cold water for a few hours, with frequent water changes. It should then be trimmed of fat and cartilage before gently cooking in salted water with aromatic vegetables. Tongue requires a lengthy and slow cooking process to properly tenderize. Once cooked, the root and outer skin are removed.