When I first started eating organs, I used herbs, apple cider vinegar 
and citrus juices mixed in (separately or in appealing combinations).  I 
liked dill, basil, sorrel, lemon and orange juice.  I used less and less 
over time until my tastes had changed to accommodate - now I eat the 
organs without any garnish.  -=mark=-

Trish Leon wrote:
> Hi: earlier this week I tried beef heart, and could barely tolerate the taste. It was very strong. 
> 
> Any recommendations?
> 
> Trish
> Sent from my Verizon Wireless BlackBerry
>