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What You Need:
(Serving Size: 10 to 12 )
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A 3-pound fresh beef tongue
A 1-pound cotechino sausage or other uncooked, garlic-flavored pork sausage
A 2-pound boneless rump or chuck beef roast, trimmed, rolled and tied securely
A 2-pound boneless rump or leg veal roast, trimmed, rolled, and tied securely
4 onions, peeled and quartered
4 carrots, peeled and cut in half
4 celery tops with leaves
8 parsley sprigs
1 bay leaf
1 tablespoon salt
6 peppercorns
A 2½-to 3-pound whole chicken
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Translate this recipe:
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| How To Cook: |
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1. In a large soup pot or kettle, cover the tongue completely with cold water. Bring to a boil over high heat, then reduce the heat and partially cover the pot.
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2. Simmer the tongue for about 3 hours, or until the meat shows no resistance when it is pierced with the tip of a sharp knife. Drain the tongue of all the liquid, and skin it with a sharp knife, cutting away the fat, bones and gristle at its base.
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3. Lay the sausage flat in a large pan and cover it with cold water. With the tip of a sharp knife or a small skewer, prick the sausage in 5 or 6 places to release some of the fat from the sausage and to prevent it from bursting as it cooks.
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4. Bring the water to a boil, then lower the heat and simmer the sausage, uncovered, for another 45 minutes. Remove it from the pan when it is done and put it aside.
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5. Place the beef, onions, carrots, celery tops, parsley, bay leaf, salt and peppercorns in an 8-to 10-quart soup pot or kettle. Pour in enough cold water to cover the meat completely and bring it to a boil over high heat.
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6. Skim off any foam that rises to the surface. Reduce the heat and partially cover and simmer the beef for 1 hour before adding the veal. Let the meats simmer together for another 30 minutes, skimming the surface fat as necessary. Then add the chicken and, after 15 minutes, the cooked tongue and sausage.
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7. Simmer partially covered for 20 to 30 minutes longer, or until all of the meats are tender. With tongs, transfer the beef, veal, chicken, tongue and sausage to a carving board. (If you wish, strain the broth, discarding the vegetables and seasonings, and serve it as a soup course with pasta in it.)
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8. With a sharp knife, peel the skin from the sausage. Then carve the sausage, beef, veal and tongue into thin, even slices and arrange these attractively on a large heated platter.
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9. Carve the chicken into serving pieces and arrange them with the sliced meats. Serve hot, accompanied by salsa verde - green sauce.
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