Cordula
Description
Sardinia, known not only as a land of fishermen but also of shepherds, offers a flavorful and inviting recipe rooted in its humble pastoral cuisine: cordula.
The name of this dish comes from the fact that the animal’s intestine—usually from a goat, but even better from a lamb—is braided together with others to form a plait or rope, which is then slowly cooked on a spit or grill.
To prepare this dish, you don’t need many seasonings because the meat itself releases all its flavor. However, if you like, you can enhance it by brushing it with a mixture of oil and herbs or sprinkling it with melted lard.
Ingredients
to recalculate the ingredient amounts
- Milk-fed lamb intestine 400 g
- Salt 20 g
- Pepper 12 g
- Juniper sprig 15 g
- Bay leaves 20 g
Instructions
- 1 To prepare cordula, start by thoroughly cleaning and washing the lamb intestines. Then soak them in water with lemon and finally let them dry.
- 2 Once this step is complete, braid the intestines together to form a twisted plait, simultaneously wrapping it around the spit.
- 3 Place the spit over the embers or on the oven grill, and let it cook slowly for about two and a half hours.
- 4 When a crispy crust forms on the surface, you can season the meat with salt and pepper, remove it from the heat, and place it on a serving platter, garnishing it with bay leaves and sprigs of juniper.
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Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
