Ingredients:
1/2kg beef tenderloin
One beef tall
1/2kg tri-tip roast
1 beef tongue
Some small salami
1/2 calf’s head
1 spiced pork sausage
1 hen
1 onion
1 carrot
2 celery stalks
Parsley
Salt

Preparation:
Cook separately all kinds of meat.
Wash all vegetables, dice them and add to parsley in a big pan full of water.
When water boils add beef meats, cook for 1 hour.

Add all remaining ingredients except for head and spiced sausage, cook for 2 more hours.

Boil spice sausage and small salami in a second water pot.
In a third one boil calf’s head with half water and half beef broth.

When all is ready, arrange over a large serving plate, sprinkle with cooking salt and some hot broth deeper.

Serve sliced with “bagnet verde” sauce apart.