My dmil made "beef hearts and noodles" occasionally. Boiled the heart until tender, then removed sinews and fat, etc., and cut up or pulled apart the meat, put it back into the saved broth and added noodles to the broth to cook until the liquid was absorbed. She in general used onion and garlic for seasoning. It was very good, as was everything she cooked. She also cooked "oxtail stew", which she served over mashed potatoes. My dh loved his mom's cooking but doesn't request these things anymore. Our eating has evolved, I guess.
Heronlady