Place the beef tongue in a roasting pan and cover with water.
Put a bay spice and three cloves on each of the onions.
Add one onion to the beef tongue form and bring the whole to a boil. Meanwhile, cook on a low fire for about three hours, the water should not bubble, but just simmer gently. About 45 minutes before the end of the cooking time, add the sausage.
Put the chicken in a second frying pan and add the other onion. Rinse and peel the carrots, cut them into quarters and add them to the chicken together with the celery. Cover everything with water. Bring to a boil and simmer for an hour. Later add the beef and cook for another hour. At the end, add the veal and let it simmer for at least one more hour. Season the broth with salt when adding the veal and season with pepper.
Remove the pieces of meat and the sausage from the broth. Remove the skin from the tongue. Cut the meat into slices and arrange on a heated plate together with the carrots. Serve with the salsa verde.
For the sauce, rinse all the kitchen herbs well and chop them. Remove the peel from the onion and the garlic cloves and chop them as well. Rinse the green pepper under lukewarm water and crush it. With the exception of the egg, put all the sauce ingredients in a small bowl and stir to make a creamy sauce. Chop the egg into small pieces and finally
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