Offal, or “corata” Roman-style, is a traditional dish that uses lamb entrails, cooked with plenty of onions and flavored with rosemary and bay leaves. Its bold flavor is not for everyone, but those who love strong and slightly wild tastes will be big fans. I want to offer you the recipe that my mother prepared, with a generous amount of golden onion, whose sweet taste perfectly matches the intense flavor of lamb. My advice is to cut the entrails into small, as homogeneous as possible pieces, so that each bite expresses the different textures of lungs, heart, and liver, which harmoniously blend creating a unique flavor. Offal was a festive dish, when roasted lamb was the traditional second course. To satisfy large gatherings, the whole lamb was purchased, and to avoid waste, the entrails were cooked in this succulent and tasty way. Offal can also be served as an appetizer, perhaps on crusty bread, in addition to being an excellent second course. The cooking, which takes place in a pan, is quite quick if the entrails are cut into small pieces.
Before moving on to the recipe, I also want to remind you of other equally tasty and succulent meat dishes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 143.89 (Kcal)
- Carbohydrates 3.34 (g) of which sugars 1.92 (g)
- Proteins 12.08 (g)
- Fat 8.69 (g) of which saturated 0.74 (g)of which unsaturated 0.01 (g)
- Fibers 0.48 (g)
- Sodium 292.50 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.32 lbs lamb offal
- 2 onions
- 3 tablespoons extra virgin olive oil
- to taste salt
- to taste chili pepper (or black pepper)
- 1 sprig rosemary
- 1/4 cup white wine
Tools
- 1 Knife
- 1 Pan
Preparation
The first step is to cut the offal into small, as uniform as possible pieces. Then peel and wash the onions, and slice them thinly. Place them in a pan with some oil and chili pepper. Sauté the onion over high heat, stirring frequently to prevent it from burning. You can choose the type of onion you prefer: I used red onion because it’s what I had at home, but golden onion is ideal for this dish, as it gives a sweeter and more delicate flavor that perfectly complements the lamb.
When the onion is golden and crispy, add the offal to the pan. Continue to cook over high heat, turning the meat occasionally to cook it evenly on all sides. Halfway through cooking, add salt and a sprig of rosemary to flavor the dish. Continue cooking until the offal is well browned and tender, blending perfectly with the onion.
To prevent the meat from drying out too much and to keep it succulent, I recommend cooking it with the lid closed.
When the offal is cooked on each side, deglaze with white wine. Lower the heat slightly and continue cooking, allowing the wine to evaporate. As the wine dries, a rich and succulent sauce will form. At this point, the offal should be perfectly cooked, tender, with an intense flavor, ready to serve.
Serve the offal hot, accompanied by fresh or toasted bread. The contrast between the savory meat and the crunchy bread will make the dish even more delicious, and I am sure it will be a great success among your guests.
NOTES
As previously mentioned, offal is best enjoyed hot, with its flavorful sauce enveloping it. However, it is a dish that can also be prepared in advance. If you do, just heat it well, perhaps with a small splash of white wine, to bring it back to its original flavor.
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