Dont give up on the tongue yet!!
Being as apprehensive as you were, I'm surprised more people didn't implore you to avoid a straight presentation on tongue! It does take some getting used to for many!
Give it another shot, but this time after cooking let it cool in fridge....slice it very very thin and season lightly. Get a couple slices of nice rye bread (I know, I know...its not primal...but this is a transitory thing!) and grill them in pan with a little butter. Put some of your favorite mustard on both sides and then put the tongue on. You could add some swiss cheese too.
Basically, the rye and the mustard are some distinct, familiar flavors that set off the gaminess of the tongue and complement it well. Much easier to appreciate than diving straight into an inch thick piece of tongue!