Beef tongue

Beef tongue is a cut of beef that is often overlooked in many cuisines, but is a staple in others. It is exactly what it sounds like: the tongue of a cow.

Overview

The tongue is a muscular organ in the mouth of the cow. It is covered in papillae, which contain the taste buds. The tongue is a very strong muscle as it is used constantly for eating and swallowing.

Culinary uses

In cooking, beef tongue is often used in a variety of dishes. It can be boiled, pickled, roasted, or used in tacos and other Mexican dishes. In many cultures, it is considered a delicacy and is often used in high-end restaurants.

Nutrition

Beef tongue is high in protein and fat, and is also a good source of Vitamin B12 and zinc. However, it is also high in cholesterol and should be eaten in moderation.

Preparation

Preparing beef tongue can be a lengthy process. It often involves boiling the tongue for several hours to tenderize it, and then peeling off the tough outer layer of skin. Once this is done, the tongue can be cooked in a variety of ways.

Cultural significance

In many cultures, eating beef tongue is a tradition. For example, in Mexican cuisine, beef tongue is often used in tacos and other dishes. In Jewish cuisine, pickled beef tongue is a traditional dish.

See also

• Offal
• Cuisine of Mexico
• Jewish cuisine

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Beef tongue preparation
• 
  Beef tongue pancetta
• 
  Tongue Zakuski
• 
  Beef tongue