Move over White Castle, veal tongue sliders are where it’s at!
Veal tongue, whether stir fried in spicy Tibetan chele katsa or sliced paper thin as a deli sandwich is a wonderful thing. Creamy rich tongue and heart are probably my two favorite types of beef offal. So when Andrew Zimmern, a man who has forgotten more than I shall ever hope to know about entrails posted a recipe for veal tongue sliders on his web site I had to check it out. (more…)
Offal—tongue, tripe, heart, even face, among other so-called off cuts—happens to be one of my favorite things to eat. As with most of my stranger culinary predilections, I blame it on my old man who always made sure to include plenty of hearts whenever he cooked up a batch of chicken soup. Thus I present a list of some of my favorite nasty bits.
Husband and wife offal slices at Golden Mall.
1. Fu qi fei pian, Cheng Du Tian Fu
The story goes that fu qi fei pian, or husband and wife offal slices, are so named because the couple who created this classic dish back in Chengdu, Sichuan, had an especially harmonious union. While that tale may be apocryphal the union of meaty beef tongue; funky chewy ribbons of tripe; and translucent swatches of tendon bathed in chili oil and shot through with peanuts cilantro, and just enough Sichuan peppercorn to set your mouth atingle is especially delicious. My favorite place to dig into this fiery heap of beef offal is Cheng Du Tian Fu in Flushing’s Golden Shopping Mall. Cheng Du Tian Fu, No. 31, Golden Shopping Mall, 41-28 Main St., Flushing(more…)
Beef tongue and matzo ball soup, good for what ails you.
Feed a cold, starve a fever, or so the old saying goes. But what if you’re down with a bit of both? Well then the cure as any good Jewish mother knows is surely to eat something. Enter Ben’s Best, my local old-school Jewish deli. Whenever I have a cold I stop in for a bowl of Jewish penicillin, aka matzo ball soup ($6.75). Chicken soup helps with the cold part. As for the feeding yesterday I opted for a beef tongue sandwich. ($14.95). (more…)
Hly’s fu qi fei pian is quite the harmonious marriage of offal.
With its ribbons of tongue and tripe slicked with chili oil and romantic back story, fu qi fei pian is one of the most intriguing and delicious cold Sichuan dishes out there. I honestly forget whether I read it in one of her books or whether she told me on a visit to Golden Shopping Mall, but Fuchsia Dunlop says it gets its name, “husband and wife offal slices” from an especially happy couple who created the dish many years ago in Sichuan.
It is commonly listed on menus as ox tongue and tripe in pepper sauce, perhaps to avoid tasteless jokes about cannibalism. There are almost as many versions of this dish in Flushing’s Chinatown as there are Chinese restaurants. The one that makes me happiest these days can be found at at Hly, a newish spot on the southern end of Main Street. Strewn with peanuts and bits of greenery it is plenty spicy but not ridiculously so. Consider it a more refined take on a Chengdu street food classic. Or perhaps an offal lover’s version of the American Chinese stir fry, Happy Family.