Place the tongue, beef brisket
, and beef
cheeks in a large soup pot, cover with cold brodo, add the vinegar, and bring to a boil. Lower heat to a high simmer and cook for 45 minutes. Add the sausages
and the capon and bring to a boil, lower the heat to a high simmer
, and cook covered for 30 minutes, replenishing with water as necessary to keep all meat covered.
To make the salsa verde, place the parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt, and pepper in the food processor and blend until smooth, about 1 minute.
Remove the meat from the broth and serve some of the broth, the salsa verde, and friggone.