Cooking ox tongue. Out of all the offally offal there is, ox tongue is perhaps the least difficult one to enjoy if you like the taste of meat (if you don’t, stop reading here). I often eat in on the menu in Japan (I think it comes to the table raw for Yakiniku), and back in the 1980s-90s it used to be very common on bistro and posh pub menus around the UK. But today, not so much. It’s very easy to cook at home: you blanch in in boiling water for 5 min, throw the water away and give it a scrub in

Cooking Beef Tongue 🥩