Frittola

Ingredients

Beef parts (lung, trachea, spleen, etc.)

2 pounds, cleaned and cut into small pieces

Lard

1 cup

Salt

to taste

Pepper

to taste

Lemon

1, cut into wedges for serving

Instructions

1. Begin by thoroughly cleaning the beef parts under cold running water. Cut them into small, manageable pieces.
2. In a large pot, melt the lard over medium heat until it's hot but not smoking.
3. Carefully add the beef parts to the pot, ensuring not to overcrowd. Cook for about 10-15 minutes until they are well browned on all sides.
4. Once browned, cover the pot and reduce the heat to low. Let it simmer gently for about 2 hours, or until the meat is tender and easily pulls apart.
5. Once the meat is tender, use a slotted spoon to remove it from the lard and let it drain on paper towels.
6. Season the meat generously with salt and pepper to taste, mixing well to ensure even distribution.
7. Serve the frittola hot, accompanied by lemon wedges for squeezing over the top.