Aut cum scuto aut in scuto
I'm not eating something that's been in a cow's mouth! Bring me a boiled egg.
But you'll eat something that comes out of the rear of a chicken...
Pass yours right on over - lengua is good ! Do you eat eggs ? Where do they come from ? :^)A bit of chopped cilantro and finely diced onion all wrapped in soft warm corn tortillas. Like barbeqoa (steamed skull head), a meat normally left in the gutpile. If you haven't at least tasted it, you are missing something.
Yea, and some cultures eat dogs.
This comment has been removed by the author.
Dog doesn't taste all that bad. If you lived or visited Asia a few decades ago, you would have had a taste or two.
Boil it in a pan with brown rice and some onion. Yum.
Lengua in a red chili sauce is one of my favorite Mexican dishes. Sliced into rounds, not shredded. Served with rice.
Ugh! That brings up some really bad childhood memories. Cow tongue and cow brain fritters were served several times a month for lunch at the school I attended K through 12. Absolutely hated the stuff (and yes, this was a sort of middling 2nd world country south of the border). Basically the cheapest parts of the cow. Only thing worse was cow hearts, but those were considered dog food (unless you live in Peru, in which case they call them anticuchos and sell roasted heart pieces on a stick for street food).
I have never tried tongue but my mother used to love beef tongue and would ask the butcher anytime she was there is they had any. If you haven't tried it don't knock it.
Lengua is actually a choice when I get a street taco special. Carnitas & tripe are follow on selections. Topped with cilantro & onion. Anticuchos (beef heart) is all muscle and tolerable if not cooked too much. Easily toughens if overcooked. In PI years ago, learned that “hot dog” was just that if not monkey.Earlier posting of a cow getting a pedicure brought to mind cows foot soup – “caldo de pata”. Easily not on my top-10 of soups but it’s actually pretty good. Especially on a cold winter’s day. But heck, I grew up eating trotters and wrinkle steak so pretty much my only caveat is to know the cook! I do have two well drawn lines in the sand; honeycomb tripe & potato stews and pork brains. Honeycomb tripe simply defies chewing. Occasionally “had to eat” brains & eggs as a child – nevermore!
Never tried it. Now I think I will.
Cooked it in a restaurant when in High School.Huge pot about 5 at a time. Only thing different is I cut it up on a meat slicer. All my friends thought it was gross until they tried it on French bread with a little garlic butter. They were hooked.
I'm pleased to note that the ages-old joke about a boiled egg managed to bewilder someone . . .
Look at it this way: In a few years those of us that are still alive will be enjoying all sorts of strange cuts of meat. That will be all that may be left to us.