Not for the squeamish or unadventurous, though I don't think too many chowhounds are!
So I have a pork tongue sitting in my freezer. I bought it on a whim the other day. I usually do a Chinese sort of braise that was inspired by my Dad's concoctions - it is soya sauce, brown sugar, water, star anise, ginger, garlic, salt... pretty simple, and I just throw in some chicken hearts, duck gizzards and, occasionally some chicken drumsticks. Let that come to a boil and simmer for a few hours (4 or longer) until everything is at an edible texture and imbued with lots of yummy flavor. It's lovely with rice and a good vegetable or even cold. This I think would work with the tongue, as well, but I don't know how to prepare a tongue.
I could just throw it in too but I think there is something about scraping it before you cook it? Please advise!!
Also, this flavoring would be good for beef tendon, I would think, but I am also not sure about cooking that. would you just put that in and let it simmer till soft as well?
As always, thanks for any advice :)