Lungs in Tomato Sauce

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Serves anyone that is not concerned about cholesterol

Before cholesterol was invented, Ima used to make lungs in tomato sauce, better than you can get at any middle-eastern restaurant. I remember that we used to go out to a restaurant near the entrance to shuk ha-carmel - Levanon, we probably tried the lungs there to compare...

Ima used to add some lungs to the meat filling of the blintzes - it made it lighter...

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Ingredients:

~500 gr	piece of lung, frozen and koshered
1 big can	crushed tomatoes or fresh
bit of	olive oil
2 large	onions
a few cloves	garlic
to taste	salt
to taste	pepper
to taste	red chili pepper, cumin, crushed fresh garlic ( all optional - based on mood)

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Preparation:

1. get the frozen lung at your local supermarket if they have it, if not then at "Yad Itzhak"
2. thaw lungs and clean by removing membranes and large bronchial tubes.
3. cut lungs to bite size pieces.
4. chop onion, crush the garlic and if using fresh tomatoes then peal (cut X in tomatoes, pour boiling water on them and then peal) and wiz in maji-mix (food processor).
5. fry the onion and garlic in the oil until brown 
6. dump in the lungs and and tomatoes and cook 
7. now "letabel" to taste, with the salt and pepper. 
8. based on your mood add the optional "tibul" - you can add zing by adding the chili during cooking and / or crushed garlic (after the cooking).