Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 4 hours 15 minutes
Inactive Prep Time: 1 hour
Ease of preparation: intermediate

1 calf tongue, boiled 40 minutes and peeled
1 1/2 pounds beef brisket
2 beef cheeks
3 quarts Brodo, recipe follows
4 tablespoons red wine vinegar
1 (1-pound) blood sausage
1 (1-pound) cotecchino
1 capon, quartered
1 bunch Italian parsley, leaves picked from the stems
2 salt-packed anchovies, headed, gutted and rinsed
1 tablespoon salt-packed capers, rinsed and drained
1 hard-boiled egg, roughly chopped
4 cornichons
2 tablespoons white wine vinegar
1 teaspoon salt
Freshly ground black pepper
Friggone, recipe follows

Place the tongue, beef brisket, and beef cheeks in a large soup pot, cover with cold brodo, add the vinegar, and bring to a boil. Lower heat to a high simmer and cook for 45 minutes. Add the sausages and the capon and bring to a boil, lower the heat to a high simmer, and cook covered for 30 minutes, replenishing with water, as necessary, to keep all meat covered.

To make the salsa verde, place the parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt, and pepper in the food processor and blend until smooth, about 1 minute.

Remove the meat from the broth and serve some of the broth, the salsa verde, and friggone.

Brodo

1 pound beef scraps
1 pound beef or veal bones
1 pound beef tongue, cut into 4 or 5 pieces
1 (4 to 5 pound) stewing hen, cut into 6 pieces
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
10 to 12 quarts cold water
Salt and pepper

Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface. After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Tomato Marmalade (Friggone)

6 yellow onions, finely diced
4 ripe tomatoes, finely diced
3 tablespoons extra-virgin olive oil
1 tablespoon best-quality balsamic vinegar
Salt and pepper

In a large, heavy-bottomed saucepan, combine the onions, tomatoes, and oil and cook over medium heat, covered, for 1 hour. Remove from heat and toss with the vinegar. Season with salt and pepper, to taste.