Tongue Stew

Deselect All

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