2. The secret consists in simmering 14 different cuts of meat (seven prime cuts and seven cheaper ones) using 4 different pots: one for the beef, one for the pork, one for the calf's head, tail and tongue and the fourth for the loin. The most typical sauce used is bagnet verd a green sauce prepared by chopping parsley, anchovies, capers and garlic, of course. These ingredients are finally amalgamated using a hard-boiled egg.