Mixed goat entrails: Brain in brandy and butter, liver in olive oil with sage, some mixed vegetables. Cooking times are different for different organs, do not mix too much. Liver becomes chewy, if cooked too long. Loung needs cooking time.
Entrails is interesting food and not alway easy to combine with wine. It would not go well with heavy tannic reds.
I normally would prefer a well structured white wine or a rosè. But I tried with "Divina Villay" from Duca della Corgna and it went well!