Summer was time to kill the chickens and who had the chance to own them couldn’t let that opportunity slip and to prepare an excellent sugo coi rigaji (giblet sauce said in dialect) is that the entrails of the chicken.

Ingredients
entrails o 2 chickens
800g puréed tomato
1 rib of celery
1 carrot
1 onion
1 clove of garlic
salt
pepper

Preparation method
Wash well the chicken giblets, especially the entrails.
Trite carrot, onion celery and garlic. Brown with oil the chopped vegetables in a saucepan.
Add the giblets and leave it to brown together with the beaten.
Mix the puréed tomato, adding salt and pepper according your taste and leave to cook on a low fire for about one hour.

Note – Egg tagliatelle are considered as one of the best kind of suitable pasta for matching giblets sauce. In past times tagliatelle with giblets sauce were considered a luxury course.

Variation – In past times goose giblets too were used for preparing sauce. The habit is falling into disuse and it is possible to taste this dish only in the more traditional families and during the village fêtes.