Cordula con Piselli alla Campidanese (Italian Sardinian Lamb Intestines with Peas)

11 hours ago
2 min read

Cordula con Piselli is a classic expression of Sardinian pastoral cooking. Braided lamb intestines are gently precooked, browned and slowly braised with peas, onion, tomato and herbs until tender while the sauce becomes concentrated and glossy.

Ingredients

2 lb (900 g) prepared lamb cordula; 1 lb (450 g) peas; 1 medium onion; 2 tbsp (30 ml) extra virgin olive oil; 1 cup (240 g) crushed tomatoes; 1/2 cup (120 ml) dry white wine; 1 cup (240 ml) lamb stock or water; 2 bay leaves; parsley; 1 garlic clove; salt; black pepper; fresh mint, optional.

Step by Step Preparation

1. Inspect and clean the cordula thoroughly. 2. Simmer gently for 35 to 45 minutes, never at a hard boil. 3. Cool 10 minutes and cut into 1 1/2 inch (4 cm) rounds. 4. Sweat sliced onion in olive oil for 6 to 8 minutes. 5. Add garlic and bay. 6. Brown the cordula for 5 to 7 minutes. 7. Deglaze with wine and reduce by half. 8. Add tomato and stock. 9. Simmer partially covered for about 35 minutes. 10. Add peas and cook uncovered for 15 to 20 minutes. 11. Finish with parsley and optional mint, then adjust seasoning.

Professional Technique

Staged cooking protects the braided structure. The first gentle simmer tenderizes; browning builds flavor; the second braise concentrates the sauce. Peas enter late so they remain green and distinct.

Chef Tips

Use young lamb, do not oversalt the first cooking liquid, cool before slicing and stir gently once the peas are added.

Common Mistakes

Poor cleaning, aggressive boiling, skipping the precook, too much tomato, adding peas too early and reducing too fast can ruin the dish.

Serving and Presentation

Serve two or three thick rounds with peas and sauce around them, not buried underneath. Finish with a few drops of extra virgin olive oil and parsley.