Entree: Italy – Sardinia – Sa Cordula (Rustic Sardinian stew of cleaned sheep intestines braised in tomato, wine, and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 20 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) cleaned sheep or lamb intestines, parboiled and cut into 2–3 in (5–8 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped (approx. 6 oz (170 g))
- 3 cloves garlic, crushed
- 1 tsp (2 g) fennel seeds, lightly crushed
- 1 sprig fresh rosemary, chopped
- 1 bay leaf
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- 1 cup (240 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) low-sodium chicken or vegetable stock, plus more if needed
- Salt to taste (start with 1 tsp (6 g))
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped flat-leaf parsley for garnish
- Lemon wedges and crusty bread to serve

Show original ingredient measurements

- 2 lb (900 g) cleaned sheep or lamb intestines, parboiled and cut into 2–3 in (5–8 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped (approx. 6 oz / 170 g)
- 3 cloves garlic, crushed
- 1 tsp (2 g) fennel seeds, lightly crushed
- 1 sprig fresh rosemary, chopped
- 1 bay leaf
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- 1 cup (240 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) low-sodium chicken or vegetable stock, plus more if needed
- Salt to taste (start with 1 tsp / 6 g)
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped flat-leaf parsley for garnish
- Lemon wedges and crusty bread to serve

Instructions

1. Step 1: Rinse intestines thoroughly under cold water. Place in a pot, cover with water, bring to a gentle boil and simmer 20 minutes to tenderize and remove impurities. Drain, rinse, and pat dry; cut into 2–3 in (5–8 cm) lengths if not already cut.
2. Step 2: Heat olive oil in a heavy Dutch oven over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic, fennel seeds, rosemary, and red pepper flakes; cook 1 minute until fragrant.
3. Step 3: Increase heat to medium-high, add the parboiled intestines, and brown lightly for 4–5 minutes. Pour in the white wine to deglaze, scraping browned bits from the bottom. Let the wine reduce by half, about 3 minutes.
4. Step 4: Stir in crushed tomatoes and stock, add bay leaf, bring to a simmer, then reduce heat to low. Cover and braise gently for 45–60 minutes, until intestines are tender and sauce has thickened; add extra stock if the sauce becomes too dry.
5. Step 5: Season with salt and pepper to taste, discard the bay leaf, and sprinkle with chopped parsley. Serve hot with lemon wedges and crusty bread or roasted potatoes.