La Coratella d'Agnello
A pan-cooked stew made from a lamb's internal parts.
La coratella is a traditional dish from Rome.
It is a stew prepared in a large pan - una padella.
The stew is made from a lamb's heart, lungs, liver, spleen, kidneys, windpipe and pancreas. The sliced pieces are sautéed in the pan with ingredients such as olive oil, wine, herbs, onion and artichokes.
Originally, it was a dish for poor people who could not afford the best cuts of the meat.