Nope. As exotic as I got with food was the restaurant on the corner of 2 the main drags in LakesideKathie in Thorp":bsq9236c said:I like heart sliced up and fried the way Dun does liver -- I actually like the heart better than liver. My mother used to stuff heart and bake it whole, and I hated it that way; it was tough.
I've eaten tounge, but have never tackled cooking it myself. The Basques have some way of fixing it with a tomato sauce that is very good. (Dun -- did you ever go to the Basque Restaurant that was somewhere out in the Alpine/Pine Valley area?)
Best heart I ever ate was cooked on the grill for a few minutes. Have also eaten simply battered and chicken fried. Wife can't and won't cook liver and never had a cow tongue in the house and don't plan to eithersimcross":3ltxjvyb said:What is the best way to fix beef heart, liver and tongue