When I was at Shop Rite today in Bound brook I saw something that made me very happy. They had calf brains, calf tongue, and calf heart. I got all three and cannot wait to cook them soon. I have eaten heart before at Uproot, but I have never eaten brains or tongue. I am looking through the French Laundry Cookbook and The Complete Robuchon to get tips on how to prepare them. So far I think I am going to pair the brain with scrambled egg. I might pickle the tongue and make a play on corned beef. I might do heart two ways. I will use some for a tartar (Chris Cosentino of Incanto makes this) and them I will braise some with aromatics and stock.
From the camera all of the organs look very similar, but however they are very different.
How do you guys think I should prepare my offal?
