Use them to "beef" up a Bourguignon?
Sound like it fits the bill: Living in the Ice Age: Beef Bourguignon ... Simplified ... not a recipe, as such, but a method you can follow. Rustic French food is never really about a recipe anyway.
Add your offals in, cut into good sized pieces, at the cooking stage - no need to tenderise in the wine.
There's also a Daube de Boeuf Provencale: Living in the Ice Age: Daube de Boeuf Provencale ... again, add in your offals at the cooking stage. This one is basically the same thing, but served with a mound of rice or fries, Provencale-style.