Boil heart and lungs. Cut ureters off kidneys and wash kidneys in cold water. , Dice heart, lungs and kidneys into 2/3–1 oz (20-25 g) chunks. Fry heart and lungs in vegetable oil with diced onion, tomatoes and garlic. Sprinkle with salt and pepper.

Mix the prepared offals and pour a little bouillon to the mass, add salt and pepper. Stew over low heat until ready.

Sprinkle the dish with finely cut parsley and dill greens. Serve with fried potato. Decorate with greens.