Beef tongue

In France and Belgium it is served with Madeira sauce, while chrain is the preferred accompaniment in Ashkenazi and Eastern European cuisines.

[1][2] Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue.

Another method of preparing beef tongue is to scald it in hot water, remove the skin, and then roast it in the oven while making a gravy with the pan drippings.

The traditional Berlin or North German variant adds capers and vinegar to the sauce based on the broth with white roux.

Also, tongue is a part of Albanian, Argentine, Brazilian, Bulgarian (tongue with butter), British, French, Indonesian (semur lidah or beef tongue stew), Italian (typical dish in Piemonte, Liguria and Veneto), Colombian, Chinese (braised), Japanese, Kenyan, Korean (hyeomit gui), Filipino, Lithuanian, Latvian, Norwegian, Mexican, Mongolian, Nicaraguan, Persian (as forms of fried, roasted, boiled and eaten cold in a sandwich), Polish, Portuguese, Romanian, Spanish, South African, Turkish, and Uruguayan cuisine.