Stewed veal tongue

Preparation:

Preparation: Boil the veal tongue in water with a bunch of fragrant herbs and bay leaf for 30 minutes. Peel it and put it in a saucepan with the oil and the finely chopped bacon; add the olives and the thinly sliced onions and cook slowly with the pan covered, adding broth when necessary and turning the tongue often. (If you wish, you can also add some peeled tomatoes to the tongue). Season with salt and pepper and when the sauce has thickened and the tongue can be pierced easily, remove it from the heat. Cut it into slices and serve with the cooking sauce and mashed potatoes.