How to make
Clean, wash and dry the livers and hearts. Roll them in flour and fry on both sides under a lid. Julienne the peppers and onions.
Take the cooked offal out into a bowl and put the peppers and onions in the same oil. Stir periodically and once softened, put the tomatoes in briefly as well.
Return the offal back to the pan with the vegetables and season them. Stir and after a second, remove from the heat.
