Organ meat

Beef (ox) tongue salpicao

Cooked and chilled ox tongue is cut into cubes, marinated in garlic, pepper and olive oil then floured, seared in butter, doused with sauce and tossed with fresh button mushrooms.

Cook time: 5

Servings: 4 people

Slow cooker beef (ox) tripe, beans and sausage soup

Dried beans, beef tripe, onion, garlic, salt, pepper and bay leaves simmered in the slow cooker overnight. The next day, they were added to sauteed vegetables and sausages for a chunky and filling soup.

Cook time: 10 40

Servings: 4 people

Beef tongue with lemongrass chili sauce

Inspired by the South American beef tongue in vinaigrette and Thai fried egg salad (yum khai dao), this is a dish of thinly sliced boiled beef tongue soaked in a sweet, salty and spicy sauce.

Cook time: 3 30

Servings: 4 people

Beef tendon braised in soy chili sauce

Beef tendon is cooked to tenderness in the slow cooker, cooled, chilled, cut into bite-sized pieces then braised shortly in a savory sweet-salty sauce spiked with chili flakes.

Cook time: 6 15

Servings: 6 people

Beef tendon noodle soup

Beef shortplate and tendon were slow cooked, cooled and chilled (for easier slicing), reheated in broth and served with wide mung bean noodles and blanched spinach.

Cook time: 20

Servings: 4 people