Cordula con Piselli
Sardinian braided lamb intestine and offal stewed slowly with sweet peas, also known in Sardinian as sa cordula cun pisurba.
- Prep
- 15 min
- Cook
- 65 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Heavy-bottomed casserole or Dutch oven
- •Sharp chef knife
- •Wooden spoon
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 18 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Heat the olive oil in a heavy-bottomed casserole over medium heat.
- 2
Add the sliced cordula pieces and brown them well on all sides for 8 minutes.
- 3
Add the chopped onion and garlic clove, cooking for 5 minutes until translucent.
- 4
Pour in the dry white wine and let it bubble until reduced by half.
- 5
Pour in the tomato passata, warm water, fine sea salt, and black pepper.
- 6
Cover with a lid and simmer gently over low heat for 40 minutes.
- 7
Add the sweet peas and stir gently into the braising juices.
- 8
Cook uncovered over low heat for 15 minutes until the peas are tender.
- 9
Taste the sauce, season with extra black pepper if desired, and serve warm.
Chef's tips
Purchase the cordula pre-braided and professionally cleaned from an experienced butcher to avoid complex preparation. Simmer over gentle, steady heat so the intestine fibres soften completely without turning rubbery.
Ingredient substitutions
- cordula → cleaned lamb tripe cut into strips, though the braided presentation is lost
- dry white wine → equal volume of light vegetable stock with a squeeze of lemon juice
Storage
Store leftover stew in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Boiling over high heat, which toughens the intestine braiding rather than softening it.
- •Adding the peas at the start, causing them to break down completely before the offal cooks.
Serving suggestions
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