Instructions: Place the tongue, beef brisket and beef cheeks in a large soup pot, cover with cold brodo, add the vinegar and bring to a boil. Lower heat to a high simmer and cook for 45 minutes.

Add the sausages and the capon and bring to a boil, lower the heat to a high simmer and cook covered for 30 minutes, replenishing with water as necessary to keep all meat covered.

To make the salsa verde, place the parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt and pepper in the food processor and blend until smooth, about 1 minute.

Remove the meat from the broth and serve some of the broth, the salsa verde and Friggone.

This recipe yields 4 servings.

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