Spleen in Tomato Sauce - Italy
This is a traditional Italian offal dish, often called 'Cibreo' in Tuscany, featuring braised chicken or veal spleen in a rich tomato and wine sauce. It is a rustic, slow-cooked specialty from central Italy, particularly Florence, where it was historically a humble, resourceful meal.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carb meal, with the organ meat providing a dense source of iron, B vitamins, and zinc. A typical serving is moderately high in fat and contains roughly 350-450 calories.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Iron | 6.5 mg |
| Vitamin B12 | 85 mcg |
| Zinc | 5.8 mg |
| Vitamin B6 | 0.7 mg |
| Selenium | 42 mcg |
| Phosphorus | 380 mg |
| Copper | 1.2 mg |
| Vitamin C | 15 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents the Italian 'cucina povera' (peasant cooking) tradition of using every part of the animal. Nutritionally, organ meats like spleen are exceptionally nutrient-dense, often called 'nature's multivitamin.'
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AI estimate may be inaccurate · Terms