Chicken gizzard in red hot Italian sauce(gravy)
Spezzi is an Italian favorite pretty much exclusive to the area where I grew up. Prep the gizzards by trimming and either par boil for 20 minutes or buttermilk soak overnight, then sweat sweet onions, green and hot red peppers. Add the gizzards and peeled roma tomatoes, crushed tomatoes, garlic, basil and bay leaf and some water. Simmer for 4 to 5 hours. (add tomato paste to thicken to a stew-like consistency).