Remove the fat from the giblets and clean them. Cut into very small pieces. Heat some oil in a frying pan and roast the onion with the chili pepper and the cabbage used. When it is golden brown, add the giblets. First mix the mussel, heart and spleen and as soon as they start to brown, add a little bit of wine. After 2 hours add the liver pieces. Cook for a few minutes until the giblets are soft and tender. If necessary, add more wine.
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