I bought an ox tongue at John Kearn’s on Shipley Market Square for £2.50. It took a long, long time to cook (you do it until the skin can be easily pulled off) but I love the result. After cooking I pressed it under a lot of weight. The only thing that did not happen was that the liquid did not jelly. I guess I should have added thickener, or even better: cooked a trotter in the same pot.