Lamb Tongue over White Bean Stew with Pecorino

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Couldn’t be easier!

Put in a pot: some lamb tongues (you can peel off the membrane later); white beans; chopped carrots, celery, onions; minced garlic; spices of your choice–today I used epazote for its anti-flatulent properties and oregano; a good splash of apple cider vinegar (or you could use wine); salt and pepper (salt added at the beginning keeps the beans intact)

Bring to a boil and simmer gently for a couple hours until the lamb tongues are gently poached through and tender.

Peek the membranes off the tongues and slice and serve over bowls of the stew garnished with grated pecorino,

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