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Soup of offals

  Ingredients for 6 people: Cut the sheep's offal into fairly small pieces. In the meanwhile prepar in a pan a light fried mixture with two tablespoon of oil and half onion finely chopped, add the offal remembering to put the heart and lungs in first to cook as they are rather tough, then the liver season with salt, a pinch of pepper and some chopped parsley. Leave to cook slowly, adding if necessary a few tablespoon of hot water to avoid ardening the fibres of the offal. Prepare the stock bring into the boil and finally add the pasta  
300 g. of small pasta
  300 gms. of sheep's offal  
2 lt. of stock
1 onion

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