Veal offal (sweetbreads, heart, liver, lung, thymus) 400 g; veal meat 200 g; fresh tomatoes 100 g; garlic, onion, celery, parsley, extra virgin olive oil, salt; broth if needed.

Prepare the sauté by finely chopping onion, tomatoes, celery, parsley, and garlic; Sauté in oil and let it brown. Add the diced veal meat, cooking it halfway (ten minutes). At this point, add the offal, also diced. Continue over low heat for another ten minutes, adding water or broth (hot) if necessary to prevent it from drying out too much; adjust salt. At the end of cooking, season with a mince of garlic and parsley and serve hot.