You think entrails are not fine food and maybe a bit vulgar?
I had my Easter lamb. I used most of the interiors to prepare a "Coratella"and yes, Coratella has a very strong taste, not to everyones liking (but see my coratella!!!)
I reserved a very special treatment for the best parts. Very thin liver slices and the sweat bread.
I prepared the meat in butter and cognac with some green slices of spring onions added. I served it with mountain lentil prepared with bit of white balsamic vinegar
The sweat bread dictates the wine: Elegant, structured, White or Rosé