BUFFALO TONGUE

While anticipating the process ahead of me: killing, skinning, butchering a buffalo, the idea of cooking the tongue came up. How had I not thought of that already?

I learned that in the 1800s, millions of buffalo were hunted for their tongues, as it was relished by early gourmets. Like recipes of the past, I sautéed the tongue in garlic and onions, and braised it in wine. Over a fire, of course!

Tongue is a rich source of iron and zinc, but be mindful that it is also high in cholesterol. More importantly, eating offal (the organ meats that are often discarded) or eating nose-to-tail, produces less waste, shows respect to the animal that has been killed by using every part, and provides a sustainable way to nourish a growing population and taking less of a toll on the environment.

Dr. Cristina Allen ND