Crispy Grilled Beef Tongue

Tongue is a stress-free option for the grill. You simmer the tongue in water or stock, adding aromatics and spices. Because tongue is so fatty, you don't have to worry about it getting tough or dry.

Duck Tongue

Duck tongues? Wait, ducks have tongues? Yes, and the organ is actually a fatty delicacy. Barely two inches long, the tongue is small and flimsy but tastes intensely ducklike. When freshly fried, duck tongues are as addictive as potato chips.

Tacos de Lengua

Browning and crisping the tongue is key to great tacos, adding a bit of texture to the meltingly rich meat.

Stir-fried Tripe with Chili Bean Paste

Beef tripe, stir-fried with chili bean paste and a touch of soy sauce. Add ginger, scallions, garlic. The slices will soak up the flavors and seasonings, all the while retaining their crispy edges. Serve with rice.

Sous Vide Tacos de Lengua

Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices.

Sichuan Beef, Dry-Fried - The Woks of Life

Dry Fried Sichuan Beef (干煸牛肉, gan bian niu rou) is a spicy dish of crispy beef, vegetables, ginger, and spicy bean sauce. If spicy food isn’t your thing, you can substitute the hot bean sauce/paste for regular sweet bean sauce/paste and omit the chili flakes.

Sichuan Dry-Fried Beef

Dry-fried beef cooked in the style of Sichuan is both pleasantly chewy and highly seasoned, perfect for serving as part of a larger spread along with rice.

Confit of Pork Tongue with Warm Lentil Salad

If beef tongue is something of a monstrosity, then pork tongue is the smaller, subtler of the two. Even so, at five or more inches in length, the tongue of a pig is not to be sneezed.

Pickled Tongue

Squeamishness aside, the tongue is such an appealing cut: tender and fatty, and delicate in taste (unlike kidneys or liver, for instance, which have a more distinctive flavor). I enjoy tongue sandwiches. Like corned beef or pastrami, the thin slices of tongue are so rich and satisfying that it's perfect between two slices of rye bread. All it needs is some horseradish and mustard, and maybe a dill pickle.

Sichuan Boiled Beef (水煮牛肉 - Shuizhu Niurou)

Excited really isn’t a strong enough word to describe how thrilled I am to share this Sichuan Boiled Beef recipe with all of you! “Ecstatic" and "triumphant" might do a better job. It’s a great dish