Tongue dishes

salad dish

cow tongue used as food

'''''''''' () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable. It is often accompanied by the condiment and can also be topped with raw or cooked garlic, onion, green pepper, or a (small side dish) such as kimchi. is usually bite-sized to prevent spilling of the fillings.

thumb|300px|Botillo from El Bierzo thumb|300px|Portuguese botelo, in Mirandela

thumb|right|Gyūtan teishoku, a [[table d'hôte of gyūtan in Sendai]] thumb|right|Gyūtan karaage is a Japanese food that is made from grilled beef tongue. The word gyūtan is a combination of the Japanese word for and the English word tongue. Since gyūtan literally means "cow tongue," the word is also used to refer to cow tongues in Japan. The custom of cooking gyūtan originated in Sendai in 1948, and is usually served with barley rice, tail soup, and pickles in the Sendai area. In other areas in Japan, gyūtan is most often served in yakiniku restaurants. Gyūtan was originally conceived to be fl

type of offal

open sandwich of beef tongue and eggs

Sarapatel (, ), or sorpotel is a dish of Portuguese origin now commonly cooked in the Konkan—primarily Goa, Mangalore, and Bombay—the erstwhile Estado da Índia Portuguesa colony. What came to India was the version popular from Alentejo region of Portugal, to which the native Goan Christians and East Indians added their own flavors. It is also prepared in northeastern Brazil. The word "Sarapatel literally means "confusion", referring to the mish-mash of ingredients which include pork meat and offal (which includes heart, liver, tongue, and even pork blood sometimes). However, blood is rarely us

German head cheese with tongue