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An elaborate Italian mixed boiled meat course with seven cuts and seven sauces is culinary spectacle. This high protein mediterranean family tradition showcases carnivore dining at its most magnificent.
Fill a large stockpot with 8 quarts of water and bring to a gentle boil over medium-high heat.
Add beef brisket, shank, marrow bones, ox tail, carrots, celery, onion, bay leaves, peppercorns, and salt; skim any froth and reduce to a low simmer.
After 1 hour, add veal tongue and chicken to the pot; maintain a steady low simmer, checking the water level and skimming as needed.
Add cotechino sausage in a cheesecloth pouch after 2 hours; cook gently to prevent splitting, keeping heat low and never allowing a rolling boil.
Continue simmering for 3 hours in total, testing each cut for tenderness with a fork; remove meats as they reach ideal doneness and keep warm, then serve the meats sliced with traditional sauces.
