Wash the offal under running water and cut it into small pieces.
Sauté garlic, chilli and bay leaves in a large saucepan with the lard, then add the offal and cook.

Sprinkle with the wine, then cook over low heat for about 30 minutes, so as to evaporate the water released from the offal.
Remove the garlic, add the tomato paste, add salt and cook for another 10 minutes.

The sauté is ready: serve it with fresh bread, bruschetta, freselle, or use it to season pasta, as I did!

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