Tongue is wonderful. Cover with water and simmer until fork tender. You have to skin it while the meat is still HOT. Put the tongue in a colender and rinse with cold water until you can handle it. You may have to skin it while holding the tongue under cold, running water. Using a little, sharp knife, get under the edge of the skin and tug. Most of the skin will just peel off. If you let the tongue cool, even a little bit, the skin might as well be super-glued on. You'll have a terrible time getting it off. After it's skinned and cooled, taste a piece. You'll probably come up with half a dozen possible things to do with it. My family liked it sliced as if it were roast beef. If nothing else, it will make great sandwiches.