Lamb entrails with artichokes

Guts you either like or you don’t like. However, it is good to know that once this dish was prepared only by those who could not afford better pieces of meat, while today it can be found in restaurants that nurture the tradition of Judeo-Roman cuisine.

Preparation steps

Clean the artichokes from the inedible parts, coat with lemon juice and cut into thin slices.
Finely chop half the amount of onion and fry in 3 tablespoons of oil, then add the artichokes, then simmer, basting with water, until soft.
In another pan, fry the other part of the chopped onion in the remaining oil and add the lungs cut into pieces.
After a few minutes add the sliced spleen and heart, then after a few minutes add the liver. Simmer everything for about 15 minutes, then add the sautéed artichokes and stir.
Drizzle with white wine, salt and pepper and cook all together for a few more minutes.

Serving

Serve immediately.

Advice

Roman Jews eat entrails prepared this way for Easter breakfast. You can only replace lamb offal with sliced veal livers.

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