Hey Bucsfanjim...

It's all about shapes, Jim...

Chicken Gizzards/LIPS in Escabeche
Makes 4 servings
"This is an old Spanish recipe for zesty marinated vegetables that can be prepared with fish, poultry, or even with sliced up cooked green bananas. I like it best with chicken gizzards/lips."

2 pounds chicken gizzards/lips[/B]
1 large onion, diced
1 large green bell pepper, diced
1 medium head garlic, chopped (or garlic cloved to taste)
1 1/2 cups white wine vinegar
1 cup olive oil
3 bay leaves
2 tablespoons black peppercorns
1/2 cup pimento-stuffed green olives
salt to taste

Place chicken gizzards/lips in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 60 minutes or more. While gizzards/lips are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards/lips and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

They're also good just on the grill...

[BucsFanJim]

Now I get it! LMAO