How to cook
Boil the tongues in salted water and add 1/2 a head of celery. Add 1-2 coarsely chopped carrots and an onion head, cut across. Once the tongues boil, peel them. Prepare a tomato sauce by stewing 1 finely chopped onion head in 2/5 cup (100 ml) of oil.
Once the onions are softened, add 2 tablespoons of tomato paste. When the puree fries, add 1 tsp flour, fry it lightly and pour in hot water. Salt and add 1 tsp sugar, 1/2 tsp ground black pepper and 1 bay leaf.
Allow it to come to a boil and remove it from the fire. Blend it if desired. Pour the sauce over the tongues that have been pre-cut thin oblong slices.