Written by Mare of Just Making Noise
Out of all the “Odd Bits”, I really think that heart and tongue are actually the best choices for first-timers.
I know, I know… you are thinking I am crazy, but hear me out.
The heart is a muscle and can be used just like any other part of the cow. My favorite way of using this odd bit is grinding it up and adding it into chili, hamburgers, spaghetti and soup. Adds a great flavor.
Honestly. I couldn’t even convince myself to try it for a long time until my dad mentioned that he loved Lengua en Salsa (Tongue in Sauce), which is a common Latin American dish. Of course, I started pestering him with questions about the texture of the tongue (which was my biggest concern) and the taste.
His answer was, “It feels and tastes like beef with a soft texture much like a tender roast beef”.
Off I went to find a fail-proof recipe and along the way I found some surprising facts about beef tongue.
- Is considered a delicacy & used widely in Latin American, Middle Eastern, and European countries.
- Provides high quality protein – 100 g of tongue contains about 15 g of protein!
- Is considered complete with all the essential amino acids.
- Contains vitamins & minerals that aid in the creation, maintenance, function and protection of cells.
- Is an excellent source of Vitamin B-12 for all adults, especially pregnant and breastfeeding women – beef tongue meets the daily need for this vitamin.
- Benefits nerves, muscles, and helps your body to move oxygen throughout your system.
- Helps your body to efficiently process and store the energy gained from food.
- Provides about 3.5 mg of zinc per serving, which helps boost the immune system, heal wounds, and is essential for skin health.
- Boosts selenium, iron, phosphorous, poss niacin, and riboflavin intake.
Do you think you can give beef tongue a try? Can you get past the mental picture of “french-kissing” the cow?