Italian Styled Liver and Macaroni

2 cups of macaroni, broken (I prefer shells)
1 pound of beef or pork liver
1/4 cup of flour
1 teaspoon of salt
1/8 teaspoon of pepper
1/4 cup of bacon drippings
1 tablespoon of chopped onion
3/4 cup of water
24 ounces of canned peeled tomatoes

Drop macaroni into rapidly boiling salted water (2 teaspoons salt to 2 quarts water) and boil until just tender (about 20 minutes). Drain. Meanwhile, remove skin and tubes from liver with a sharp knife or scissors. Cut liver in 1 inch slice, roll in flour mixed with salt and pepper; brown in the bacon drippings in a large skillet along with the onion. Add water and tomatoes and heat to boiling. Add macaroni, cover and simmer for 10 minutes. Serve piping hot. 5 to 6 servings.