Back again!!!!

I'm very sorry  I had no  time to post a recipe yesterday, but been busy!
Here we are anyway for another of my favourite and really authentic recipes. Many of you will not want to try it or eat it but I can tell you that is really niceand unusual so be brave - Lingua di bue con salsa verde ( ox tongue with salsa verde) - in Italy all the cuts that many don't use here like offal and others are very popular and always give you some very strong flavour.
This time the recipe is quite simple, in the future I will post another more difficult to make but with fantastic flavour, but today is a great dish to do when you are at home and you have time, because you need hours of cooking.

The recipe lingua di bue con salsa verde
1 ox tongue (if you can't find it in your supermarket, a good butcher will be the preferred option)
1 celery stick
1 carrot
1 onion
one bouquet garni
water
salt
peppercorn
beef trimmings


For the sauce:

4 fillets of  salted anchovies
3 garlic clove
1  1/2 tablespoon of salted capers
100 gr of e.v.olive oil
60 gr white vinegar
150 gr flat leaves parsley
a pinch of sugar
a pinch of black pepper
use the egg white of two boiled eggs
juice of half lemon

In a large deep pot add the veg,  ox tongue, beef trimmings (the left over from the beef cuts that your butcher will not use), pinch salt, 1 teaspoon pepper corn and the bouquet garni (I like to use rosemary, bay leaves, thyme that you will hold together with some string so that is easy to remove), bring to the boil and then leave on low heat for 4 and 1/2 hours.
One hour before it's ready start to prepare all the ingredients  for the sauce. Wash and chop up the capers, desalt the anchovies and chop up, boil the eggs then remove the yolk and chop the white always of the same size of the rest of your ingredients. Chop the parsley and add in a large bowl with the rest of the ingredients and mix well.(leave to rest 40 minutes)
When the tongue is ready,  rest for 10 minutes and then slice and serve with your sauce it will be - Fantasticoooo!