Try pigskin rolled up and tied with garlic and parsley inside and left to simmer in tomato sauce for a few hours. Chewy and gooey. Made it a few weeks ago. Hadn't had it since I was a kid.
I was raised by my Grandparents. Every Sunday at noon, we would have Sunday Dinner. I cant tell you how many times I ate beef tounge. Ill never forget the taste buds still visible. My Grandma made it like a roast also. Worse yet is cold tounge sammiches. I swore i would never eat that vial, nasty, shizznit again. If you're going to try it, may I suggest mustard and lots of it. The spicier the better SORRY GRAM!
Absolutely! It is called Cottene. Basically, it is a braciole with pigskin in place of beef or pork. Cotenne: Pork Skin Braciole