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Ingredients

4 pounds ox tongue, cleaned
2 cups canned cooked chick peas
5 tablespoons cooking oil
1 cup water
3 teaspoons salt
1/4 cup bread crumbs
2 teaspoons freshly ground pepper
1/2 cup white wine
2 tablespoons cooking oil
1 cup chopped onion
1/2 cup tomato sauce

Directions

Boil tongue in water to cover until tender. Drain. Fry in oil until brown. Slice tongue and marinate 1 hour in salt, pepper and white wine. Set aside. In a medium skillet, heat oil. Saute onion and sliced tongue. Add tomato sauce, chick peas and marinade and 1 cup of water. Simmer for 15 minutes or until sauce is thick and tongue is tender. Add bread crumbs to thicken sauce. Serve hot.