Wash the pork offal, remove the membrane from the kidneys and put them to soak in water with the vinegar.
Then boil them in a pressure cooker for 1 hour after reaching boiling point.
Take the offal out to cool a bit and chop finely.
Heat oil in a large pan and put them to fry. Pour in 1/3 cup (75 ml) wine and cover for a few min.
Take the lid off, add the chopped into crescents onions and halved or whole garlic cloves. Stir and saute until the onions soften.
Finally, season with the spices and add the chopped parsley and lemon slices.