Try Josephine's Grilled Beef Tongue Tonight

For Eater's The Five Days of Meat Theme Week, 12 South's Josephine will be adding something to tonight's menu that isn't too often seen in Nashville's restaurants: tongue. While the dining scene here is certainly on the move, no one has ever accused it of being overly adventurous, but executive chef Andy Little hopes to give it a little nudge, bringing more and more of his Pennsylvania Dutch influence to the menu (the meaty mash-up that is scrapple has already become a fixture). The tongue has been grilled and then sous-vide for 24 hours, and is served up with sweet corn puree, pickled green tomato and cilantro.
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