Sgatzeto (meat and liver in sauce) is a local traditional recipe, based on the one for splinandero of Zakynthos (spleen & intestines), the only difference being the egg and lemon sauce.

2-3 kg lamb or goat feet and calf liver
1 cup vinegar (to rinse the meat)
1 bunch celery
1/2 cup olive oil
5 chives (chopped)
1 cup parsley
1 cup dill and fennel (chopped)
1,5 cup water
1/2 cup white wine
4 ripe tomatoes (peeled and mashed)
1 cinnamon stick
4 cloves
salt and pepper

Rinse the meat with water and then rinse with vinegar. When it is dry, put it in a frying pan with no oil. Simmer, stirring a lot so that there is no liquid left. Add olive oil and chives and saute for 3 mins. Add wine and then water and let it simmer until tender. Add tomatoes and the rest of the herbs. Simmer for 5 more mins. When ready serve with fresh bread and wine.