Giblets Boil in salted water. Drained and cut into cubes. The white part of the onion cut into in small pieces and stew in the butter with 1 tablespoon water. Add the rest of the onion (feathers), cut into small pieces, tomatoes, cut into pieces and parsley, finely chopped. Put chopped giblets and part of the broth. Sprinkle with pepper and salt to taste. Stew for 10 minutes. Stewed trifles distributed in pots, sprinkle with grated feta cheese and melted butter and roast in a very hot oven. Optional can be sprinkled with grated cheese.