THE OFFAL TRUTH
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.”