Coratella

Name: Coratella
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Lamb offal 1.9 lbs; Yellow onions 1 ½ cup; White wine vinegar 2 tbsp; Bay leaves 2 leaves; Extra virgin olive oil 3 ¾ tbsp; White wine 1.8 oz; Fine salt to taste; Black pepper to taste

it de fr es br

369

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 369
Carbohydrates g 5.3
of which sugars g 5.3
Protein g 34
Fats g 22.5
of which saturated fat g 5.41
Fiber g 0.7
Cholesterol mg 378
Sodium mg 720

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Low
Note plus 2 hours of resting

PRESENTATION

Central Italy, especially in Umbria, Marche, and Lazio, really takes pride in its rich culinary heritage. And you know what? The coratella recipe is a shining example of that. It is got lamb organ meats—heart, liver, lungs—that are super tender and flavorful. Traditionally an Easter favorite, it’s really really cherished all year round, especially in cozy trattorias and home kitchens where families gather.

This dish is savory and earthy, often with onions or garlic—sometimes even chicken or rabbit offal. Which is great. Each version is unique. You can just feel the connection between the land, animals and people who lovingly prepare it.

In Central Italy, lamb offal recipes get their own local twists. In Rome, for instance, coratella might show up at a festive Roman Easter breakfast. And in Umbria? It’s perfect with rustic, crispy, golden bread. This tradition of serving it with toasted bread is all about making the “scarpetta”—that means soaking up the sauce. Pretty much essential in traditional Roman cuisine.

The coratella recipe showcases Italian offal cooking at its best. It's about balancing strong taste with comfort and age-old techniques. Every bite nods to the region's culinary roots—filled with stories and family secrets. Some families go heavy on onions, others might cook the lamb heart, liver, and lungs a bit longer. It’s more than just food; it’s a celebration.

And listen, sharing coratella, with its rich flavors and heartwarming stories, brings warmth and excitement to any table. Seriously good stuff. It offers a true taste of Central Italy’s cultural and culinary spirit. So, so worth it.

How to prepare Coratella

To prepare the offal, take the lamb innards 1 and use a knife to separate them, also removing any excess fat. For the recipe, you will need: 4 oz of heart, 6 oz of lung, 12 oz of liver, 3.5 oz of spleen, and 3.5 oz of excess fat 2. Transfer everything to a colander and wash the innards well 3.

Transfer to a bowl and cover with water 4, we used 1 cup. Also, add the vinegar 5 and bay leaves 6.

Cover with plastic wrap 7 and wait a couple of hours. At this point, take a piece of the innards and cut it first into slices 8 and then into cubes 9.

Repeat the same operation for all the pieces, being careful to separate them into different bowls 10. Now move on to the onions, peel them and slice them 11. Pour the oil into a pan, add the onions 12

and half a glass of water 13. Salt, cover with a lid 14 and let the onion stew until it is well wilted. Once the onion is well wilted, add the heart pieces 15 and stir.

Wait a few minutes, then add the lung pieces 16 and stir again. Being tougher, they need a few more minutes of cooking. Then add the rest 17 and stir again 18.

Salt, pepper 19, and deglaze with white wine 20. When the alcohol has evaporated 21,

cover with a lid, leaving a small gap 22, and cook for 25-30 minutes 23. Serve the offal while still hot 34.

Storage

We recommend consuming the offal immediately; alternatively, it can be stored for a maximum of one day in the refrigerator.

Tip

To tone down the gamey taste of the preparation, you can add a peeled lemon wedge when you deglaze with white wine: the acidity will help to soften the taste. Then it should be removed towards the end of cooking.

For a spicy note, you can add some fresh or dried chili pepper!

For the translation of some texts, artificial intelligence tools may have been used.