Brains with sauce

2 brains of calf
1 soup spoonful of vinger
500 peeled and crumbled tomatoes
4 crushed cloves of garlic
1 little bouquet of coriander
1 coffee spoonful of sweet red pepper
a little bit of hot red pepper
1 pinch of safran
3 soup spoonful of lemon juice
1/2 tea cup of olive oil
1 coffee spoonful of salt
1/2 glass of water

1. Wash out repeatdly the brains, clear them in water with vinger for 30 mn before removing the skin and filamentr, cut them into regular pieces to 4x2cm, put them inside a pressure cooker with tomatoes, garlic, corriander, sweet red pepper, hot rezd pepper, safran, lemon juice and salt, mix delicately, add oil mix, and add water
2. Cook on a little fire for 2 hours, till the sauce is smooth, serve cool, either in tagine or in saucers.