Lingua di Manzo con Salsa Verde

Thoroughly wash the Beef tongue under cold running water. Place the Beef tongue in a large pot and cover with cold water. Bring to a boil, then drain the water and rinse the Beef tongue again.

Return the Beef tongue to the clean pot. Add the Carrot, Celery stalk, Yellow onion, Bay leaf, Black peppercorns, and Coarse sea salt. Cover with fresh cold water. Bring to a gentle simmer, then reduce heat, cover, and cook for 2.5 to 3 hours, or until the Beef tongue is very tender when pierced with a fork.

Once cooked, remove the Beef tongue from the broth and let it cool slightly. While still warm, carefully peel off the outer skin and trim any tough bits from the base. Slice the Beef tongue thinly against the grain and arrange on a serving platter.