Beef tongue with Piedmontese red sauce and potatoes

Ingredients

For 1 serving

• Beef tongue120 g
• Canned peeled tomatoes120 g
• Bell peppers80 g
• Onion40 g
• Red wine vinegar1 teaspoon
• Potatoes200 g
• Spinach120 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: October – March

Method

1. Rinse the beef tongue, put it in a large pan covered with cold salted water, bring to the boil and simmer over the lowest heat for 2½ hours, until a knife tip goes in without resistance.
2. Meanwhile make the red sauce: wash the peppers, remove the seeds and pith and cut them into pieces; cut the onion into pieces. Cook them in a small pan with the peeled tomatoes, the red wine vinegar and a pinch of salt over low heat, covered, for 25 minutes, until very soft; blend until smooth and let it cool slightly.
3. With 25 minutes to go on the tongue, peel the potatoes, cut them into pieces of about 3 cm and boil in salted water for 15 minutes, until easily pierced.
4. Drain the tongue and peel it while still hot: cut into the thick skin and pull it off, helping yourself with the knife. Let it cool for a few minutes and cut it into slices about half a centimetre thick.
5. Wash the spinach and sauté it in a frying pan with the oil over high heat for 2–3 minutes, until wilted; season with salt and pepper.
6. Serve the tongue warm with the red sauce, the drained potatoes and the spinach.