Tongue with peas

Ingredients: 1 pork or beef tongue, 2 large onions, 4 tomatoes, 1 green pepper, 6 cloves of garlic, 1 glass of dry white wine, 2 glasses of broth from boiling the tongue, 150 g of peas, a bay leaf, black pepper, sugar, olive oil and salt.

Preparation: Boil the tongue for about three quarters of an hour in the pressure cooker and, once ready, let it cool and then cut it into thin slices. Reserve a glass of the broth where you boiled it.

In a saucepan, make a saucepan with the onions cut into very thin slices, and then add the chopped garlic, a pinch of salt and the bay leaf. Let it confit for a few minutes, add the grated tomatoes and wait for the sauce to confit over low heat.

Next, add the peas. If they are canned, boil them first with water, a spoonful of salt and another of sugar, and let them soak in the sauce for a couple of minutes.

Pour in the glass of white wine and let the alcohol evaporate before adding the pieces of tongue, which we fry for a couple more minutes, and then cover with the broth we have set aside.

Leave it on the heat for half an hour at a moderate heat, stirring and shaking the pan from time to time until you get a thick sauce.