I kept hearing about how great beef tongue is so I went to the butcher and asked for one. And out came this gigantic thing. I, naively, thought that beef tongue would look like the cow tongues I've seen when a cow is alive but, apparently, that's just the tip of the iceberg. I'm totally creeped out by this thing (in case you can't tell in the picture) but I am gonna prepare it this week.

I need your best beef tongue prep/recipe ideas. Also, I live alone so I think preparing half is the way to go- does it matter if I slice it lengthwise or otherwise in order to halve it? Is there any difference from the back to the front?