1. Cook and peel the lamb tongues. Put the cooking stock in a stew and cook with the ham bone.
2. Chop the tomato, the pepper and the onion. Put them into a stew and cook over a low heat until they turn brown. Then, add the tongues and salt. Cook during 1 hour over a low flame and add, from time to time, the stock.
3. 5 minutes before finishing cooking, add the thyme and the chopped garlic. Serve in the same stew.
You can use veal tongue instead of young lamb tongues, but it must be boiled, peeled and cut into slices.