Clean the gizzards and boil them until soft. Strain them and wash them well. Set aside about 1 1/5 cups (300 ml) of broth.
Cut the onion into crescents. Stew it under a lid in the oil and broth. When the onion becomes tender add the chopped tomatoes. Add honey and salt to taste.
Boil for about 5 minutes, then add the gizzards and oregano. Allow the dish to cook for another 5 minutes. If the sauce is too thin, you can thicken it with 1 tablespoon of flour.
If you do not want any sauce at all, cook until only fat remains.