I initially found this web-site looking for a recipe to cook organ meat which I have never cooked before. My fiance requested a traditional Southern meal for our Christmas dinner, and my intuition told me this dish would go well with the corn bread, black-eyed peas and collard greens side dishes. My feeling was right on and the dinner was a hit. The whole family loved this “new” way of preparing the meat. Thank you for posting this recipe. I have a new “traditional” recipe to add to our family cookbook.

As a post note: As suggested I used lime juice since I didn’t have any kalamansi juice and I used Sofrito (tomato cooking base) instead of catsup.