Beef tongue can be found in many taco eateries in the Washington, D.C.-area, but now tongue is being prepared in myriad ways in some of the District's top restaurants. "As Americans, we are the only culture that has shunned the 'fifth quarter' [offal] as a viable source of nutrition," said Mike Friedman, chef of The Red Hen. "I grew up with tongue as a normal meat product in my refrigerator, so naturally I'm attracted to using it my restaurant. My favorite way is to braise it in a rich tomato sauce with carrots, leeks, celery and lots of warm herbs like thyme, rosemary and bay leaf."
Beyond the beef tongue taco: D.C. chefs get creative with tongue dishes
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