Bolivian Spicy Tongue

1 Cow tongue
Enough water to cover the tongue while cooking
½ cup of oil
2 cups of finely sliced onions
1 cup of peeled and finely chopped tomatoes
½ cup of ground spicy red pepper
½ cup of finely chopped parsley
½ teaspoon ground cumin
1 teaspoon of ground oregano
½ teaspoon of ground black pepper
1 cup peeled green peas
4 cups of broth or water
1 tablespoon of salt or to taste

Before cooking the tongue, soften it by beating it with a cooking hammer to tenderize it and to make it easier to peel.
Pour water in a large casserole and set it to boil over high heat. Once the water is boiling add the tongue. Let it cook for two hours until it is soft.
Remove the tongue from the pot, let it cool and peel the skin that covers it. Then cut the tongue into thin slices.
In a separate casserole add the oil and set to cook over high heat. Once the oil is hot add the onion. Sauté the onion. Then add the tomato, spicy red pepper, parsley, cumin, oregano, ground pepper, peas, broth and finally the salt. Mix well and let it cook for about one hour. The mixture must be thick.
To the previous preparation add the tongue slices, mix well and let it cook a little until the tongue takes the flavor from the sauce.