Beef Tongue in Lettuce Wrap with Tuscan Relish

Cook the Beef Tongue:
In a pot of water, add chopped onion, celery, carrots, bay leaves, and the beef tongue. Bring to a boil, then reduce to a simmer. Cover and cook for 3 hours until tender.

Tuscan Relish:
Finely chop red onion, celery, carrots, parsley, and crushed arbor pepper. Season with salt, pepper, and vinegar. Marinate for 20 minutes in the fridge. Add olive oil just before serving.

Parsley Pesto:
Blend parsley leaves (no stems) and previously boiled garlic cloves with olive oil until smooth.

Assembly:
Blanch romaine lettuce leaves, then chill in ice water and dry. Peel the skin from the cooked tongue and julienne. Spread pesto on lettuce, top with tongue, roll, and place over Tuscan relish.