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I don't eat Beef Heart, but eat venison Heart. I braise it in red wine. It isn't a true organ meat in the sense that its a muscle, not a filter organ or digestive organ. So, it isn't a wildly different taste or texture like liver.
As to the Rocky Mountain Oysters, seems like they are easily breaded and fried.
When I was very young, my family ate at a Basque restaurant that served tongue sliced wafer thin and topped with an herbed oil and vinegar sauce. So delicious and I spent years trying to recreate that wonderful flavor and never could figure out just what was in it.
A heart is just a big old tough muscle. My suggestion for that is to partially freeze it, slice it as thin as you can and stew it with enough carrots, onions, potatoes, parsnips and turnips -- maybe even fruit, like dried cherries or cranberries -- to make you forget what you are eating. Or try this:
Be sure to listen to a Captain Beefheart album while you're working on it!
Tongue is also a muscle so basically just a very fine-grained beef, not like eating a kidney. The trick with tongue is to skin it before you cook it and slice it thinly afterwards.
When I was very young, my family ate at a Basque restaurant that served tongue sliced wafer thin and topped with an herbed oil and vinegar sauce. So delicious and I spent years trying to recreate that wonderful flavor and never could figure out just what was in it.
The Basque restaurants in Bakersfield serve that, too. Yum!
Other than than I like Liver, Kidney and tongue. Heart is a bit tough. Tongue is served in Jewish Delis.
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