Morseddu (Offal Stew)

1. Clean and prepare the offal: Thoroughly rinse the veal lung, veal heart, veal spleen, veal liver, and veal tripe under cold running water. Cut all the offal into small, uniform pieces, approximately 1-2 cm cubes.

2. Blanch the offal: Bring a large pot of salted water to a boil. Add the cut veal lung, veal heart, veal spleen, and veal tripe (reserve veal liver for later). Blanch for 5 minutes, then drain and rinse again with cold water. This helps remove impurities and strong flavors.

3. Prepare aromatics: Peel and finely dice the red onion. Peel and mince the garlic cloves. Crush the peperoncino.