Meijer (at least in Carmel) has the tongues and hearts, and sometimes some tail. The ox kind. Get yer mind out of the gutter. They sure seem to like them, though; $15 seems a little salty for a tongue. I used to find a bunny in the meat case once in a while, as well, but haven't seen one for some time. I've wondered; could you use chitlins as sausage casing? I mean, that's what it is, isn't it? I want to make some duck bratwursts. Last I was over there, there was a restaurant out west on 38th called Machu Picchu, a Peruvian place, that served beef heart as an appetizer. They had this Aji sauce I've struggled to find a recipe for. There was also an Ethiopian place in the same strip that had some fascinating curry type dishes as well, with that injera bread.