In the conversation around what makes a DOTM (ingredient vs. dish), I wondered about tongue (ingredient), as it appears in a variety of cuisines.
Melanie Wong replied with a great list of examples:
"duck tongue tacos, duck tongue tempura, Maggi duck tongues, five-spice duck tongues, barbecued pork tongue, lengua en salsa, Japanese grilled beef tongue, Chinese fried dough pastry called cow tongue, bollito misto, Persian lamb tongue in saffron, corned tongue, headcheese, veal tongue in aspic, pickled tongue..."
And suggested I start a new discussion thread on the topic. Which I'm doing!