1 kilo pig lungs
1/4 kilo pork fat
oil for sauteing
1 head garlic, minced
1 medium onion, chopped
3 medium tomatoes, chopped
2 medium radishes, cut into thin strips
4 medium bell peppers (red and/or green), cut into thin strips
salt to taste
Wash and boil the pig lungs and fat; let it cool, then chop finely.
Saute the lungs and fat in lard with garlic, onion, and tomatoes.
Add vinegar and simmer until almost dry.
Add the radish and pepper strips.
Season with salt.