Italian Lamb Offal Stew (Coratella) with Caramelized Onions and White Wine

Coratella (Lamb Offal Stew) – A Hearty Italian Dish

Category: Main Course
Servings: 4

Coratella, an iconic dish of Italian cuisine, especially popular in the central regions, showcases lamb’s offal cooked in a rich, aromatic sauce. This recipe presents the delicate yet robust flavors of lamb interior cuts, complemented by the sweetness of onions and the acidity of vinegar. The slow cooking process allows the lamb to tenderize beautifully, creating a hearty and satisfying dish.

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Ingredients

Instructions

1. Preparation of Lamb Offal:
   Begin by thoroughly cleaning the lamb offal. Transfer the interior cuts to a colander, rinse them well under cold running water. Once cleaned, place them in a bowl and cover with water (about 250g). Add the white wine vinegar to the water and cover the bowl with plastic wrap. Let the offal soak, and repeat this cleaning process for all the pieces, keeping each type of offal separated in its own bowl.

2. Prepare the Onions:
   While the lamb is soaking, peel the yellow onions and slice them thinly. Set them aside for later use.

3. Cook the Onions:
   In a large skillet or pan, heat the extra virgin olive oil over medium heat. Add the sliced onions and sauté them gently. After a few minutes, pour in half a glass of water (about 125 ml) to help soften the onions. Season with a pinch of salt and cover the pan. Let the onions cook until they become tender and slightly caramelized.

4. Add the Lamb Offal:
   Once the onions have softened, add the soaked lamb offal pieces to the pan. Season with salt and black pepper to taste. Continue cooking, allowing the meat to brown slightly and absorb the flavors of the onions.

5. Deglaze the Pan:
   Pour in the white wine and stir. Let the alcohol evaporate as the wine mixes with the juices in the pan. This step adds depth and complexity to the dish.

6. Add Bay Leaves and Simmer:
   Add the bay leaves to the pan, and cover the dish, leaving a small gap for steam to escape. Allow the stew to simmer over low heat for about 45 minutes to 1 hour. This slow cooking process ensures the lamb offal becomes tender and flavorful.

7. Final Touches and Serving:
   Once the lamb is tender and the sauce has reduced to a rich, aromatic consistency, taste for seasoning and adjust with salt and pepper if necessary. Serve the coratella hot, accompanied by crusty bread or over a bed of polenta to soak up the delicious juices.

Nutritional Information (per serving)

Tips and Variations:

• Offal Variety: If lamb offal isn’t available, you can substitute with goat or beef offal. The flavor will be slightly different, but still delicious.
• Herbs: If you prefer, you can add other herbs like rosemary or thyme to enhance the flavor further.
• Wine Pairing: This dish pairs wonderfully with a light red wine, such as a Chianti or Sangiovese.

This traditional Italian dish may not be the most common, but it’s a fantastic way to enjoy every part of the lamb, turning humble ingredients into a comforting, flavorful meal. Whether you’re cooking for a special occasion or a Sunday family dinner, coratella is sure to leave a lasting impression. Enjoy!