The Ultimate Guide to Cooking Tongue

There’s something wonderfully ironic about cooking an animal’s tongue—a cut that’s simultaneously a conversation starter and stopper at the dinner table. Yet beneath its unusual appearance lies one of the most tender, flavorful, and economical cuts of meat you’ll ever taste. Today, I’m sharing everything you need to know about preparing this underappreciated delicacy.

My Journey Back to Tongue

Growing up in Finland as the child of the 70s, my mom used to cook beef tongue regularly. I vividly remember being completely unfazed by its appearance—I was simply drawn to its tender, melt-in-your-mouth texture and its flavorful yet surprisingly mild taste. It was comfort food in our household, part of the traditional Finnish approach to using the whole animal.

Then, at 16, I made a dramatic shift: I became a vegetarian and stayed committed to that lifestyle for exactly 20 years. When I eventually reintroduced meat into my diet, it still took several more years before I remembered this forgotten childhood delicacy.

My first attempt at cooking tongue myself was surprisingly successful. I discovered that cooking tongue requires considerable patience to achieve that perfect tenderness—and to my surprise, I found I had developed that patience. One crucial detail also came flooding back: you must peel the tongue while it’s still hot, as the skin becomes stubbornly difficult to remove once cooled.

That first bite teleported me right back to my childhood kitchen and reminded me why this humble cut deserves a place in modern keto and carnivore cooking.

What is Beef/Pork Tongue? (Don’t Worry, It Can’t Taste You Back)

Tongue is exactly what it sounds like—the muscle that spent its career tasting grass and contemplating cow philosophy. Unlike other organs, tongue is muscle meat at its best. Beef tongue resembles, well, a giant tongue weighing 2—3 pounds (1—1.5kg), while pork tongues are more modest but require three or more to feed a family.

Nutritionally, tongue is the overachiever of the meat world. Packed with complete protein, zinc, iron, and B vitamins, it’s essentially nature’s multivitamin in meat form. Zero carbs mean it’s keto-friendly, which might explain why our practical Finnish ancestors prized it long before diet trends became Instagram fodder.

From Finnish lihapatee to Russian buzhenina to German Zungenwurst, Europeans have been tongue enthusiasts for centuries. We were “nose-to-tail” before it was cool—mainly because being wasteful during a Finnish winter was a luxury no one could afford.

Sourcing Quality Tongue

Sourcing tongue in the US (where most of my readers are located) might require a bit more detective work than your regular grocery run:

Butcher shops: Local butchers often carry tongue or can order it for you.
Ethnic markets: Latin, Asian, and Eastern European markets frequently stock tongue.
Farmers markets: Local farmers raising grass-fed beef may offer tongue.
Online meat retailers: Companies like US Wellness Meats and White Oak Pastures sell tongue.

When selecting tongue, freshness matters. Look for moist, pinkish-gray tongue without any funky smells. If it looks like it could tell tales about its display case adventures, it’s been there too long.

The best part? Tongue costs a fraction of fancy cuts while delivering luxury-level texture. It’s the secret bargain of the meat world.

Prepping Tongue for Cooking (Yes, It Looks Like a Tongue Because it IS a Tongue)

Let’s address the elephant in the room: yes, tongue looks like a tongue. It has taste buds and lingual papillae. It’s recognizably a tongue. Getting past this initial visual hurdle is the biggest challenge for most cooks.

The initial preparation is straightforward:

1. Rinse the tongue thoroughly under cold water and pat dry with a kitchen towel.
2. Trim away taste buds or glands at the base of the tongue. (They aren’t that prominent in pork tongue.)
3. Some recipes call for soaking in cold water for an hour before cooking, but this is optional. We don’t do it here in Finland.
4. Take a deep breath and remember that sausage-making would look much worse.

Getting Past the “Ick” Factor

If you’re squeamish, remember that tongue is just another muscle—similar to a roast or steak, just with a different appearance. Besides, most meat looks pretty strange before cooking.

Focus on the end result: once cooked and sliced, tongue looks and tastes like an extraordinarily tender pot roast. Many guests will never guess what they’re eating unless you tell them!

Cooking Methods Comparison

While my featured recipe uses the traditional Finnish boiling method, there are several excellent ways to prepare tongue:

Traditional Boiling (Featured Method)

– Pros: Foolproof (just needs some patience), creates a flavorful broth as a by-product
– Cons: Takes 3—4 hours for beef tongue
– Best for: First-time tongue cooks

Pressure Cooker/Instant Pot

– Pros: Cuts cooking time by two-thirds (60—90 minutes for beef tongue)
– Cons: Less flavor development than slow methods
– Best for: Quick weeknight preparation

Slow Cooker

– Pros: Set-and-forget convenience, exceptional tenderness
– Cons: Takes 6—8 hours on low
– Best for: Make-ahead meal planning

Sous Vide

– Pros: Perfect texture control, impossible to overcook
– Cons: Specialized equipment needed, 24—36 hours at 170°F (77°C)
– Best for: Texture perfectionists

For your first tongue adventure, I recommend the traditional boiling method. It’s forgiving, requires no special equipment, and gives you the best sense of when the tongue is perfectly done.

Step-by-Step Cooking Process

Now for the main event! Here’s how to transform this unusual cut into something delicious:

Place your cleaned tongue (I mean, not YOUR tongue, but the beef or pork tongue!) in a medium to large pot. (I have three pork tongues here as they were easier to find than beef tongue.)

Cover with cold water.

Bring to a boil over high heat.

Soon, you’ll see some mysterious, foamy substances rise to the surface.

Skim off the foam and discard it. (You can always feed that to your dog after cooling not to waste a thing.)

Reduce heat to medium-low and simmer, covered, for 1 hour.

After that one hour, add 1 tablespoon (or to taste) of unrefined sea salt.

Now, prepare to wait for an hour or two to settle in for the long simmer. Here’s where patience becomes your secret ingredient. For beef tongue, you’re looking at 3—4 hours total cooking time (less for pork tongues).

The tongue is done when a fork slides in with almost no resistance—similar to testing a perfectly tender pot roast. The most common mistake is indeed not cooking the tongue long enough. Unlike many cuts where “medium” is desirable, tongue must be cooked to complete tenderness to transform its naturally dense muscle into the buttery texture it’s famous for.

Remove the tongue from the pot. This is the critical step that separates tongue experts from novices: The tongue must be peeled while hot—a task requiring either asbestos fingers or, more practically, tongs and a small knife.

To help remove the skin, you can cut a small lengthwise slit in the tongue. It’s not mandatory, though.

Once you get the skin started, it often peels off in satisfying sheets.

The sensation is oddly satisfying, like finally removing a sticker that’s been driving you crazy.

Ready!

Once peeled, you can slice and serve immediately, or you can enhance the flavor further. Some Finnish traditions call for returning the peeled tongue to the cooking liquid to absorb more flavor. Others pan-fry slices lightly in butter for a delicious finishing touch. Be sure to check out my serving suggestions at the end of this post to find your favorite way to eat tongue.

And remember to enjoy that literally tongue-in-cheek moment!

Here’s my favorite carnivore-friendly cooked tongue recipe for you to enjoy:

Continue to Content

The Ultimate Guide to Cooking Tongue

Yield: 4

Prep Time: 10 minutes

Cook Time: 4 hours 3 seconds

Total Time: 4 hours 10 minutes 3 seconds

There’s something wonderfully ironic about cooking an animal’s tongue—a cut that’s simultaneously a conversation starter and stopper at the dinner table. Yet beneath its unusual appearance lies one of the most tender, flavorful, and economical cuts of meat you’ll ever taste. Today, I’m sharing everything you need to know about preparing this underappreciated delicacy.

Print

Ingredients

• 1 beef tongue or 3—4 pork tongues
• 1—2 quarts (1—2 liters) water
• 1 tablespoon (or to taste) unrefined sea salt

Instructions

1. Clean the tongue if needed. Remove the taste buds.
2. Place the tongue(s) into a large pot.
3. Add enough cold water to just cover the meat.
4. Bring to a boil over high heat, then reduce heat to medium-low and simmer, covered, for 1 hour.
5. Skim off any foam that forms.
6. Add the salt.
7. Continue to simmer, covered, until tender. Test by inserting a fork—it should go in easily when done. (Pork tongues cook faster than beef tongue).
8. Remove from pot. Peel while still hot (be careful not to burn your fingers).
9. Slice and serve. (Check the post for serving suggestions.)
   

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Serving Suggestions

The beauty of tongue lies in its versatility once cooked:

Traditional Finnish and Nordic Preparations

Open-Faced Sandwiches: Thinly sliced cold tongue on rye bread with mustard and pickles. (For keto version, you can use keto bread, Dijon mustard, and sugar-free pickles.)
Tongue with Madeira Sauce: Sliced and served with a rich Madeira wine sauce.
With Horseradish: Served with freshly grated horseradish and boiled potatoes. (Ketoers can replace potatoes with cauliflower—this recipe for mashed cauliflower is amazing!)
In Aspic: Cold tongue set in clear meat jelly.

Because tongue is zero-carb, it’s perfect for the keto and carnivore diets. Here are some suggestions for both:

Pure Carnivore Options

Simple Sliced Perfection: Thinly sliced warm tongue with a sprinkle of salt and a pat of grass-fed butter melting on top. Carnivore nirvana.
Tongue and Eggs: Pan-fry slices in tallow or butter until edges crisp, then serve alongside eggs cooked in the same delicious fat.
Cold Cut Platter: Thinly sliced chilled tongue arranged with other carnivore-friendly proteins like hard-boiled eggs and uncured bacon for a protein-packed meal.
Carnivore Sandwich: Layer thin slices of tongue between two pieces of carnivore bread (I have a fantastic carnivore bread recipe). Add a slather of butter or homemade tallow mayo for the ultimate zero-plant lunch.

Keto-Friendly Creations

Tongue with Horseradish Cream: Serve with a sauce of sour cream, grated horseradish, and a touch of lemon zest (just a pinch for flavor, not enough to add a pungent taste).
Buttery Herb Tongue: Pan-sear slices in herb-infused butter with thyme, rosemary, and sage.
Tongue Carpaccio: Freeze the cooked tongue partially, then slice paper-thin. Drizzle with olive oil and a few drops of lemon juice, top with shaved Parmesan.
Lettuce Wraps: Slice the tongue thinly and spread with cream cheese. Wrap the tongue slices in lettuce leaves and secure with toothpicks.

You can preserve leftover tongue by slicing it thin and refrigerating in its own cooking fat, which helps maintain moisture and adds flavor. Tongue keeps about 4 days refrigerated or can be frozen for convenient future meals.

FAQs from the Tongue-Curious

Ah, I see you’ve made it this far! Most people would have bitten their tongue and clicked away by now. Congratulations, brave culinary explorer. You clearly have questions swirling in your head—like “Am I really considering cooking an organ that once tasted hay?” and “What will my mother-in-law say if I serve this at Sunday dinner?” Let’s tackle those burning tongue questions before you talk yourself out of this delicious adventure.

Does tongue taste “organ-y” like liver?

No! Despite being classified as organ meat, tongue tastes like a very tender beef roast with a mild flavor. There’s nothing gamey or mineral-like about it.

Why should I start with cold water when cooking tongue?

Starting with cold water is crucial for proper purification of the meat. When tongue (or any meat with high protein content) is placed in cold water and slowly brought to a boil, the proteins and impurities gradually release from the meat and form foam at the surface, which you can easily skim off. This process results in a cleaner-tasting final product with better texture. If you start with hot water, the outer proteins coagulate quickly, trapping impurities inside the meat rather than allowing them to release into the water. Think of it as a gentle detox for the tongue—the slow heating process allows blood, excess proteins, and any residual impurities to be properly expelled and removed.

Can I freeze it for later?

Absolutely. Slice first, then freeze with parchment between layers. Future You will thank Present You for this emergency stash of deliciousness.

Help! The skin is being stubborn!

If your tongue cools before you finish peeling, dunk it back in hot water briefly. Heat is your ally in the great tongue-peeling challenge.

Can I add other flavors to the cooking water?

For carnivore purists, simple salt works perfectly. For others, you can add allspice, white pepper, onion wedges, garlic, bay leaves, or even carrot to lend more flavor.

Is tongue suitable for special diets?

Tongue is perfect for low-carb diets like keto and carnivore diets, as well as for paleo and gluten-free diets. Tongue is naturally carb-free and rich in nutrients.

Should I tell my family what they’re eating?

That depends entirely on your family. My strategy: serve first, reveal contents later. The looks on faces, when you announce “That was tongue!” after they’ve praised the meal, are priceless.

Final Words

Cooking tongue might position you as either the family eccentric or culinary genius—possibly both. But few foods offer such dramatic transformation or such a direct connection to our carnivorous heritage.

If you’ve read this far, you’re brave enough to try it. And once you taste that meltingly tender meat, you’ll wonder why tongue isn’t on more restaurant menus. There’s something satisfying about rediscovering what modern convenience made us forget.

Have you cooked tongue before? Or are you gathering courage to try? Drop a comment below—cooking tongue is more fun when shared!

Last but not least, don’t forget to check my other organ recipes!
– Carnivore Blood Pancakes
– Chicken Liver Pâté
– Bacon-Wrapped Chicken Livers

Related posts:

Traditional Finnish Karelian Stew (Karjalanpaisti) Beef Burgers with Bacon and Blue Cheese Carnivore Cheeseburger Pie Carnivore Steak Tartare with Blue Cheese