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Boiled tongue sliced and served with a vibrant parsley-caper green sauce from Piedmont. This high protein mediterranean dish is a fresh, traditional family meal rich in nutrients.
Rinse the beef tongue thoroughly and place it in a large pot with enough water to cover. Add celery, carrot, onion, bay leaf, and 1 tsp salt. Bring to a boil, skimming any foam, then reduce to a gentle simmer over low heat for 2.5 to 3 hours until the tongue is very tender.
Once the tongue is cooked, transfer to a cutting board and let cool just until you can handle it. Peel off the tough outer skin while the tongue is still warm.
While the tongue cools, make the salsa verde: In a food processor, pulse parsley leaves, capers, anchovy fillets, bread crumbs, egg yolk, and garlic clove until uniformly chopped but not pureed.
Add white wine vinegar, olive oil, remaining 0.5 tsp salt, and black pepper to the parsley mixture. Pulse to combine, adjusting oil or vinegar for a vibrant, spoonable consistency.
Slice the peeled tongue thinly across the grain. Arrange slices on a platter and spoon the salsa verde liberally over them. Serve at room temperature or slightly warm.
