I spice my liver with Indian style spices, including corriander, cumin, allspice, tumeric, curry powder, garam masala, garlic, salt, and LOTS of Onions and Butter. I also find that the more salt I add, the less liver-y it tastes, and it tastes better the more onions I add.
Tongue was pretty okay, once I got past the "OMG I have to peel this thing, and it still looks like a tongue" etc. I cooked it in beef broth with a can of diced tomatoes and green chilies (mmm, RoTel) for a few hours, then peeled the tongue, cut it into cubes, and put everything back into the crock pot for a few more hours. The base of the tongue tasted like brisket, whereas the tip part of the tongue was kinda spongy.
If all organ meat freaks you out, try oysters, mussels, and other "whole animal" shellfish. A lot of the good qualities of organ meats are present, since you are eating the whole animal, and since it seems more socially acceptable, you may like it more.