Saffron tongue

Preparation

1. Clean and wash the beef tongue.
2. Cook the tongue with half the thyme and oregano, once cooked remove the skin and cut into scallops (skewed slices). Reserve the cooking broth.
3. Wash, peel and cut the vegetables into skewed slices, soak in salted water.
4. Brown the bread and put in a blender with a little cooking broth, and save.
5. Dilute the saffron in hot broth.
6. Cut the onion and tomato into a half moon and fry then add the spices, the saffron and the blended bread; then add broth, vegetables, tongue slices, olives and raisins and finally cook for 15 minutes approximately and serve.