Tongue Stew
Ingredients
- 1 pound veal tongue
- 3 quarts water
- 1 small white onion, quartered
- 1 carrot, peeled and cut into 4 pieces
- 1 celery rib, cut into 4 pieces
- 4 bay leaves
- 1 whole clove
- 1 1/2 teaspoons salt
- 2 teaspoons black peppercorns
- 2 tablespoons unsalted butter
- 1 medium red onion, diced
- 6 garlic cloves, minced
- 2 medium or 5 Roma tomatoes, cored, seeded and diced
- 2 jalapeno chiles, stemmed, seeded if desired and diced
- 1/2 bunch oregano, leaves only, chopped
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