01-26-2005, 06:09 AM
Boil the heart and lungs of a calf in salted water until tender and cut them into thin strips. Sauté some chopped onions in lard until golden, and 1 teaspoon or so of paprika, a little tomato puree, a generous amount of crushed garlic, and a bit of marjoram. Stir a few minutes, then add the meat, salt, and a little of the stock. Cover the pan and allow it to simmer about 15 minutes. Add some chopped tomatoes and chopped celery leaves. Thicken with a few bits of flour blended with lard and continue to simmer for another 10 minutes