This dish is typically Salento and is used especially in certain occasions and popular holidays, during which it is still easy to find it in the osteries and in the stalls with adjoining kitchens.
Preparation: the spleen of ox or vitella (which in Naples is left to dogs) is washed and cleaned with the removal of all the veiling parts and the filaments that cover it.
Dry, it is drilled extensively, for the long, with a knife pointed enough, without opening it to the opposite end, so as to constitute a long sack in which you can put, well compressed, the stuffing, consisting of: parsley in large quantities, mixed with pieces of garlic, mint leaves, pieces of strong chili and the necessary salt. With the needle and the thread closes, with a couple of points, the opening of the sack. It frys and browns the spleen in abundant olive oil, adding, later, a good amount of vinegar with a little water, to cook it sufficiently. Subsequently, as the water evaporates, this is replaced with other vinegar, then concentrating the sauce to the desired point.
It then cuts the spleen in transversal slices of a few centimeters thick and puts in the pan, letting it cook for a few minutes and then cool, because the dish should not be served, usually, hot, but according to the popular use ancient, cold, in the middle of the bread filled with aromatic and spicy sauce of the spleen itself.
