Instructions: Clean the offal of any fat and unwanted pieces.

Cut into very small slithers.

Heat some oil in a pan and soften the onion with the chilli and whichever herb you are using. When golden add the offal and stir from time to time.

When the meat starts to brown add some of the wine and tomato if desired.

Cook adding more wine as necessary until soft and tender (about 30 minutes).

Serve with bread rice polenta or as a sauce for pasta.

Because the Padrone (or boss) always used to get the best parts of an animal when it was slaughtered the offal was usually discarded and given to the poor. Not today however. Lambs heart liver and lungs are now a delicacy commanding bery high prices. This specialiy is also cooled though slightly differently in Southern Italy but this is the Umbrian method The original also includes the spleen and intestines but for obvious reasons I suggest you use ony the liver heart and lungs. Be brave believe me this is a very delicate and tasty dish.

Serves 6

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