Ingredients

• 1 beef tongue
• 1 small onion
• a few sprigs of parsley
• 2 tbsp capers
• a pinch of saffron or turmeric
• salt
• 1/2 glass of oil

Boil the tongue in a pressure cooker for one hour from the moment the valve starts rotating, with a little salt and turmeric. Remove the skin while the tongue is still hot. Allow to cool completely before slicing thinly. In a large pot, combine a glass of water, the oil, the diced onion, the chopped parsley, the saffron and the salt. Simmer for about ten minutes. Add the tongue slices and continue to simmer, adding a little water if necessary, then add the capers at the end of cooking.