Bring all ingredients to a boil in a 6- to 8-quart heavy pot, skimming foam, then simmer, covered, until meats are very tender, 2 to 3 hours (tongue may be tender before other meats; if so, remove and set aside).
Transfer meats to a cutting board, reserving stock (for stracciatella soup; see cooks’ note, below), and cool slightly. Remove and discard outer skin from tongue. Discard bones from short ribs. Slice meats across the grain.
Cooks' note: If making stracciatella soup, strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then covered. Stock keeps 1 week. Discard fat before using.
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