2-3 lbs. chicken gizzards
4 cans tomato sauce
1 1/2 c. chopped onions
1 c. chopped bell pepper
1/4 c. finely chopped garlic
1/2 c. chopped celery
2 tbsp. Italian seasoning
1/2 c. cooking oil
Dash Worcestershire sauce
1/2 c. chopped green onion tops
Parsley
Salt & red pepper to taste

Season gizzards with salt and pepper; set aside. In heavy pot, saute onions, bell peppers, celery and garlic in cooking oil. Add tomato sauce, Italian seasoning and Worcestershire sauce; cook over medium heat, stirring occasionally for approximately 30 minutes.

Add gizzards and 1 cup water; bring to a boil. Reduce heat, cover and simmer, stirring occasionally for approximately 2 hours or until gizzards are tender. (Note: Add water as needed, since cooking will tend to thicken gravy.) Add onion tops and parsley. Serve over rice.