[Sca-cooks] tongue

[Claire Clarke]

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Message: 1
Date: Mon, 31 Jan 2011 21:51:34 +0100
From: Ana Vald?s <agora158 at gmail.com>
To: yaini0625 at yahoo.com, Cooks within the SCA
	<sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] some liver and other offal recipes
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	<AANLkTimRscs8qx6u8q-G+TSUtLW4DakjpURS__xXZ7Zy at mail.gmail.com>
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I ate tongue in Montevideo as well, Fabulous, cooked, cold and sooked in
,milk, oil, vinegar and garlic.
Ana

On Mon, Jan 31, 2011 at 9:40 PM, <yaini0625 at yahoo.com> wrote:

> Mendudo also known as tripe is the lining of a cows stomach. I have only
> had mendudo in soup form.
> There is always beef tongue. Any other livestock tongue eaten?
> Aelina
>
> Sent via BlackBerry by AT&T

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Tongue was very common in the UK when I was a child. We used to eat it cold
and sliced like ham. In fact you bought it from the deli counter the same
way. I have the impression it was supposed to be ox tongue, but it occurs to
me that oxen were probably not so common in the 70's so it was probably
beef. 

Angharad