Bollito di manzo e vitellone
(for six people)
Put all the ingredients in a large stockpot with three litres of water. Bring to the boil then reduce the heat to a simmer, and cook for three hours, skimming off the scum as it rises to the top from time to time.
Remove the meat from the pan (saving the stock to make a soup). Peel away the skin from the tongue, carve the meat into slices and serve with salsa verde, mustard or mayonnaise.