Meat
Tongue
Buffalo tongue is a large, richly textured muscle that needs gentle simmering until a skewer meets little resistance, then peeling of the rough outer skin. Once peeled, the meat is tender, mildly beefy, and excellent cold in thin slices or hot in tacos and sandwiches. Size often exceeds beef tongue from smaller cattle. Poach with aromatics—onion, bay, peppercorn, vinegar—then chill in the cooking liquid for neat slicing, or press for deli-style loaves. Freshness and thorough cleaning matter; any residual smell after cooking means the liquid should have been more assertive or the piece older than ideal.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 20.3 g
- Saturated Fat 4.98 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.75 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 90.7 mg
- Sodium 61.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.1 g
- Water 60 g
- Energy 252 kcal
- Water 60 g
- Protein 20.1 g
- Fat 20.3 g
- Saturated Fat 4.98 g
- Monounsaturated Fat 4.75 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.74 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 421 mg
- Major Minerals 419 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.74 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Tongue is a fatty muscle with rich collagen when slow-cooked.
History
Buffalo tongue was simmered and peeled for festive cold platters and curries.
Italian salumerie prepared lingua from dairy buffalo for antipasti.
Modern taco and deli concepts featured sliced buffalo tongue as a specialty.