Pani ca Meusa

Method

Clean the beef spleen and lung thoroughly under cold running water, removing any membranes. Cut into bite-sized pieces and place in a large pot with water, onion, celery, carrot, salt and black peppercorns. Bring to a boil, then reduce heat and simmer gently for two to three hours until the offal is completely tender. Remove the vegetable aromatics from the broth. Serve the warm offal pieces in bowls with their cooking liquid, drizzle generously with olive oil, grated parmesan cheese and fresh chopped parsley. This traditional Calabrian street food is typically eaten as a light breakfast or starter dish.