Available for $12/lb near me, which seems steep. I’m not thrilled about long braises or digging out the pressure cooker, but I’m guessing that may be necessary for good texture based on the random recipes I see in Google. If you have a recipe you enjoy, please share.
Sadly, I gave away my Yemeni cookbook, so I have no recipe to pass along.
That at least gives me another search term, so helpful nonetheless. Most results were for the same Chongqing soup.
Never knew ox penis was a thing (I mean, I know male cattle have a penis but never thought it was a culinary thing).
I’d think any oxtail recipe should suffice for ox penis but just guessing.
At $12/pound it seems kind of expensive.
Do you serve mountain oysters as a side dish?
I can get snow crab clusters here for $8.99 a pound! … $12 a pound seems pricey…
I don’t have much to compare against re: price. It was right next to oxtail, which was going for a lot more (I don’t remember exactly.) Prices in and around DC can be a touch higher than elsewhere.
I should note that cooking times may need to be adjusted to account for size differences.
If you’d asked me a week ago, I would have have guessed the penises are a lot wider based on the more readily visible praeputium (? - a new word for me for the sheath) on cattle. But they’re about the diameter of a human finger. I’d previously assumed the dried ones used as dog treats were stretched substantially. So I’m guessing that in a braise situation, both reach equilibrium temperature relatively quickly, after which it’s just a matter of waiting for connective tissue to break down.
Compile a book of recipes and call it “Go Eat a Dick”. 
If that’s the case, I think a pressure cooker is going to be the right tool for the job.
So say several recipes, but I trust our random dopes on the internet over other random dopes.
I was told size doesn’t matter.
It’s how you use it that counts.
Re: size, we can approximate heat transfer into a long cylinder, which depends on radius. I see thermal conductivities of beef (muscle) ranging from 0.35–0.5 W/m.K.
As you noted before, there is probably not a worthwhile difference in time to come to temperature equilibrium with the braising liquid but I would say less meat takes less time to cook.
If I was doing it, I’d take an oxtail recipe and cook the penis (for some reason I cringe when I say that) per instructions but check on the meat sooner to assess how things are going.
Might take a few tries to get right.
What do you mean?
I’m more apt to follow people’s suggestions here than the random recipes I encounter elsewhere.
Be sure to use a large enough pot. I hear these get larger as things warm up.
If you want to touch it that’s going to cost way more.