How to cook
Boil the liver in a little salted water with the peppercorns and wine until tender. Cut it into cubes.
Heat the oil in a pan, lightly sauté the finely chopped onion and garlic. Add a little water and let them stew. Once the onion is tender and the water has evaporated, add the cumin and finely chopped mint and parsley. Sauté everything.