Preparation time: 15 minutes
Cooking time: 1 hour 40 minutes
 

1. Remove the seeds and ribs from the red pepper and cut it into small dice. Peel and chop 2 onions. Cut the tomatoes into small dice, squeezing out the seeds and water. Peel and chop the garlic. Wash the carrot. Cut the remaining onion into quarters and the carrot into pieces without peeling them.
2. Place the tongue in a large pot. Cover with cold water and add the chopped carrot and onion, the bouquet garni, coarse salt, peppercorns and quatre-épices. Cook over low heat for approximately 1 1/2 hours, until the skin comes off easily. Drain and skin the tongue before it cools.
3. In an oiled skillet, sauté the chopped onion, garlic and pepper, then add the diced tomato. Season with salt and cook for 10 minutes over low heat. Add the Espelette chili and basil at the last minute.
4. Reheat the tongue in a little broth and serve with the piperade.