500 g coratella (lamb’s pluck)
100 ml extra virgin olive oil
1 onion, thinly sliced
4–5 sage leaves
salt and pepper
Prepare the coratella by pulling the lungs away from the membrane (or ask you butcher to do this for you). Cut the lungs, hearts and livers into small, even-sized pieces and set aside.
Marinate your coratella with some white vinegar for a couple of hours, then rinse the meat.
Heat the olive oil in a medium, heavy-based frying pan over medium–low heat. Add the onion, herbs and a pinch of salt and cook for 2–3 minutes or until the onion is starting to soften. Add the lungs. Increase the heat to medium and cook for 10–15 minutes or until you hear a sound similar to a high-pitched whistle. Add the hearts and cook for 1–2 minutes, then add the livers and cook for a further 1–2 minutes. Season with a pinch of salt and pepper, then add the chilly pepper and the tomatoes sauce and finish cooking.
Remove the pan from the heat and serve hot.
If you want to see the video with the procedure just click here!