The sight might leave you tongue-tied; some might even cringe in disgust, but don’t let your initial reaction deter you from moving on. I promise that you won’t regret it. Let’s look at how to cook tongue.

You’d be mistaken in avoiding it completely: it’s one of the tastiest and most versatile animal parts to use at home, not to mention that it’s cheap. Let’s stop discriminating. The flavor of tongue isn’t overpowering like kidneys or liver. Instead, you’ll find a pleasant earthiness, and when cooking it you don’t have to worry about it being tough: it’s soft without being fatty or gelatinous.

­­

Before jumping in, you need to be aware that tongue takes a bit of time to prepare. For the following three recipes, I poached mine for just over three hours in a stock I was making at the same time. I simmered it with onions, carrots, celery, thyme, parsley, roasted pork bones, dried fennel seeds, pepper and star anise. The cooking time will depend on the size of the tongue. You’ll know when it’s ready by being able to easily remove the outer layer of skin. When that’s done, you’ll be able to use it in number of different ways. Don’t be afraid to keep it whole in your fridge for a few days.

Here are the 3 ways I prepared it: