Take another little piece of my heart (and tongue, and liver, and tripe)

We just threw a huge New York Wine and Food Festival bash hosted by impossibly masculine celebrity chef Robert Irvine called Barbecue & the Blues. 16 NYC restaurants gave us their takes on BBQ, including Ducks Eatery, who slayed the crowd with their Offal Sloppy Joe's. Because we know you totally dominate your kitchen/kitchenette, we snagged the recipe for you


  • 1 whole beef tongue
  • 2 lbs beef liver
  • 1 whole beef heart
  • 1 ½ lb beef honeycomb tripe
  • 2 lbs beef lung
  • 1/2 cup heavy cream
  • 2 whole shallots
  • 2 heads garlic
  • 3 tsp butter, unsalted
  • 4 tbsp Dijon mustard, smooth
  • 5 qts beef stock
  • 4 whole Empire apples
  • 2 tsp celery seed
  • 3 tsp caraway seed
  • 2 tbsp rye berry, cracked
  • 2 cups raw buttermilk
  • 1/2 cup tomato vinegar
  • 1 jumbo egg
  • 1 ½ cup extra virgin olive oil
  • 3 bunches fresh dill
  • 1/2 cup all purpose flour


  • 3 tbsp pink salt no. 1
  • 3 qts water
  • 6 cloves garlic
  • 1 tbsp whole black peppercorn
  • 2 tsp coriander seed
  • 3 tsp whole allspice
  • 1/2 cup brown sugar
  • 1/4 cup fish sauce

1. Mix all brine ingredients together, bring to a simmer, and cool down to room temperature. 2. In a medium container place tongue & heart in brine, rest a weighted plate on top to keep submerged. Allow heart to sit for 4 days and the tongue to sit for 7 days. 3. Once out of brine, rinse both meats under water, dry, and place in a 225 degree smoker for 4hrs with a seasoned oak wood. 4. After smoking, place in a steamer and allow to steam at a medium heat for 6hrs. 5. After steaming, allow to cool, peel the thin layer of skin off the tongue and dice both in ½ inch cubes. 6. Soak liver for 4hrs in whole milk. 7. Take it out and dry, season with salt, and sauté in butter on medium heat with sliced shallots and 4 cloves of chopped garlic. 8. Once cooked through, take out and allow to cool down. Place liver, shallot and garlic into food mill and fold in heavy cream until smooth. Optionally, you can press through a finer tammy or grate for a finer consistency. Season to taste. 9. Place beef lung and tripe in beef stock and simmer for 4hrs and 30mins or until tender. 10. Cut the lung and tripe into medium dice pieces. Once cooled down, set the lung aside. 11. Take the tripe and toss lightly in flour and fry at 350 degrees until golden brown. Take out, salt to taste, and allow to rest on a paper towel. 12. Half, core, and slice apples into thick (approx ¼ inch) slices. Julienne red onions. Toast celery seed, caraway and cracked rye berries. Rough chop dill. Mix all ingredients together. 13. Massage salt and raw buttermilk into vegetables. Keep submerged with weighted plate or pan and allow to sit at room temperature, mixing daily, for 4-7 days or until adequately sour. Season to taste. 14. Whisk together Dijon mustard, tomato vinegar and egg yolk together. Slowly emulsify 1 cup of olive oil. Season with salt and pepper. 15. Lightly toast hamburger bun with oil (ideally, Benton’s bacon fat), on bottom bun spread on a generous amount of the beef liver pâté. 16. Toss together the beef heart, tongue, and lung, and drip it with dressing. Place a large scoopful on top of the liver pâté. 17. Finish sandwich with a scoop of the fermented apples and a heap of dill.