Pani ca' Meusa

Rinse the veal spleen, veal lung, and veal trachea thoroughly under cold running water. Carefully remove any tough membranes or connective tissue from the veal spleen.

Place the cleaned veal spleen, veal lung, and veal trachea in a large pot and cover completely with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for approximately 45-60 minutes, or until the offal is tender. Skim any foam that rises to the surface during cooking.

Drain the cooked offal and let it cool slightly until it is safe to handle. Once cooled, finely chop the veal spleen, veal lung, and veal trachea into small, bite-sized pieces.