Italian Style Giblets

READY IN: 2hrs 30mins
Recipe by Naturelover

This is a recipe from an Old Italian Church Cook Book. It was served at Italian weddings as one of the first courses. I've benn making this for over 40 years and is served as a side dish or a main dish with Italian Bread and a salad. If you like giblets, you must try this. Also I add 1/2 to 1 cup frozen peas in the last 15 minutes of cooking. Update: You can serve over small shell pasta.

Top Review by The Lovable Curmudg

Other than using them in the gravy for the bird they came in, I'd never cooked giblets without much thought. As the main component they turned out much better than expected. The only reason I limited the rating to 3 stars is because I didn't think that there was enough flavor. This *is*, however, a terrific starting point to a lot of different directions and for that, I thank Naturelover and recommend this recipe.

Ingredients Nutrition


  1. Boil giblets in salt water for about 1 hour or until giblets are tender. Use about 1 tablestoon salt and enough water to cover. When done, drain and cut in bite-size pieces, Heat oil in frying pan and cut oinions and brown slowly. Add giblets cover and slowly cook for about 15 to 20 minutes. Stir occasionally. Add rosemary leaves, parsley, marjoram, salt and pepper to taste. Cook until it gets a little sticky. Add wine. Cook slow until wine starts to dry up in pan, Add can of tomato sauce and one can of water, Stir well and simmer covered for about 1/2 hour. More water may be added if more juice is wanted, Taste to see if you have enough seasoning,.
  2. Optional: 1 can of mushrooms and 1 can of black potted olives, slice. Just heat enough and serve with a crusty Italian bread.

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