Ingredients

• 8 ounces pork liver
• 8 ounces pork lung
• 8 ounces pork heart , cut into bite-sized pieces
• 0.5 cups distilled white vinegar
• 0.5 cups water
• 2 bays leaves
• salt and ground black pepper to taste
• 3 tablespoons olive oil
• 1 onion , chopped
• 2 cloves garlic , minced
• 2 tomatoes , diced

Instructions

1. 1 Place pork liver and pork lung into two separate saucepans; cover with water. Bring each pan to a boil; cook liver and lung until tender, about 10 minutes. Drain; cool liver and lung before chopping into bite-sized pieces. Set aside.
2. 2 Combine liver, lung, and heart in a large pot over medium heat. Add vinegar, water, and bay leaves; season with salt and black pepper. Bring mixture to a simmer; cook for 5 minutes.
3. 3 Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 5 minutes. Stir in tomatoes; simmer about 5 minutes. Stir liver mixture into onion mixture; cook and stir for 5 minutes. Serve hot.

Nutrition per serving