THE OF­FAL TRUTH

Maxim - - THE MAXIM GUIDE TO BUTCHERY -

1 BEEF TONGUE

Don’t be afraid to in­dulge in one of the cheap­est and most un­der­rated cuts on the cow. Braise, then peel the skin off be­fore sear­ing or grilling. Or cut into cubes and slow-cook to a vel­vety ten­der­ness, be­fore pair­ing with cilantro and chopped onion for

tacos de lengua. Since the tongue mus­cle gets so much ex­er­cise, this hum­ble cut is al­ways packed with an in­tense, iron-heavy fla­vor.

2 HON­EY­COMB TRIPE

A freaky-look­ing del­i­cacy that comes from the lining of one of a cow’s four stom­achs, hon­ey­comb is the main kind of beef tripe sold at your lo­cal mar­ket or butcher shop. Sa­vor its funky, dis­tinct fla­vor via an old-school Ital­ian prepa­ra­tion: Clean it thor­oughly and braise or boil un­til ten­der be­fore cooking for at least an­other hour in red sauce. Then serve it over a hunk of toasted semolina bread.

3 BEEF HEART

A tough, lean mus­cle, beef heart is fre­quently grilled kabob-style as

an­tic­u­chos, a popular South Amer­i­can street food. But state­side, it’s fa­vored more by ad­ven­tur­ous chefs than home cooks. Ask your butcher to trim the veins off, then have at it. “I re­ally like sear­ing it or brais­ing it, or cut­ting it re­ally thin and throw­ing it in a stir-fry,” says Re­vival Mar­ket’s An­drew Vaser­firer.

THE IN­NER OR­GANS OF A COW YIELD A BIG BOUNTY FOR CRE­ATIVE COOKS. HERE’S A POWER TRIO OF THE BEST AND BEEFI­EST “NASTY BITS.”

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