Cordula
(Braided Lamb Intestiness) Recipe

Origin: Italy Period: Traditional

This is a classic and traditional dish from the Italian island of Sardinia.

Ingredients:

intestines of 3 small lambs (or 1 large lamb, thoroughly cleaned)
sea salt to rub the intestines
juice of 2 lemons
400g fresh garden peas
4 tbsp tomato purée
2 tbsp olive oil
1 onion
2 tbsp chopped parsley
sea salt and freshly-ground black pepper, to taste

Cordula
(Braided Lamb Intestiness) Preparation:

Method:

Using kitchen shears cut the intestines lengthways into 3 strips each. Rub liberally with sea salt and lemon juice and set aside for 5 minutes then rinse thoroughly under plenty of running water.

Take the three lengths of intestine and braid into a plait about 50cm long. Place this in a large frying pan and set over medium heat. Cook, turning the braided intestines frequently so that the intestines release their trapped water and all the liquid evaporates.

In a separate pan gently fry the onion and parsley in the olive oil for about 4 minutes over medium heat then add the dried intestine braid. Cook until the braid shrinks down further then stir-in the tomato purée. Turn to coat the intestines in the tomato then add the peas and season with salt and black pepper.

Cook gently for 20 minutes, or until the intestines are soft then cut into four pieces and serve immediately.

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