How to cook
The tongues are boiled in salted water to which ½ a head of celery is added. Add chopped carrots and onion, sliced crosswise. After the tongue sboil, peel them.
Prepare tomato sauce, by stewing one chopped onion head in oil with cleaned and sliced peppers. Once the onions soften, add the tomato paste. Add the pre-cooked and diced potatoes and grate ginger.
When the puree fries, put 1 tsp flour, fry lightly and pour hot water in. Salt and add sugar, ground black pepper and bay leaf.
Allow to boil and remove from the heat. Optionally, blend.
Precut the tongue into o thin elongated slices, pour the sauce on, serve with a little crushed parsley.