Peppered Gizzards

Wash, blend, and set aside the tomatoes, half of an onion, ata-rodo, and bell pepper(use as little water as possible)Wash gizzards (remove the green parts and fats) into a pot and pre boil(I always pre boil offals to remove the excess blood and impurities)After preboiling and washing, season with salt, dry pepper, Knorr, thyme, curry, and onion wedgesWhen meat is soft, drain it from the stock and remove onion wedgesFry gizzards in oil or grill in oven(I used the grilling option as it is more health conscious and to prevent nasty oil burns). Do not worry if the gizzards are slightly tough from frying or grilling. It is all in the processIn a wok or sauce pan, heat two cooking spoons of cooking oilFry onion until translucent.Add garlic and ginger until fragrantAdd the tomato blend and fry until the oil floats to the topSeason with salt and stir in your gizzardsPour in some meat stock to loosen the sauce a little bit, but to not over loosenCheck for seasonings and season with Knorr if needed(I did not need to use anymore seasonings, as I used a well seasoned meat stock)Stir and let the gizzards and sauce combineOnce the gizzards have absorbed the sauce and it's juices, and the oil has floated to the top, stir in some onions and set asideLet the gizzard rest before serving as a side or starter