Sa Corda or Cordula – interiors of lamb, stomach, tripe

Difficulty: Average Time: 2 hours


1 Cordula (interiors of lamb, stomach, and tripe knotted in the same register to form of the braid);
600 gr peas;
olive oil;
Tomato sauce

How to make Sa Corda or Cordula

Boil the Cordula in abundant salted water now salted for 1 hour.
Put in a frying pan with the oil and the sliced onion.
Leave to brown to slow fire for 10 minutes on both sides.
Add the peas precooked, continue cooking for the other 15 minutes, pour the sauce of tomato, and leave to cook for the additional 30 minutes.
Serve hot cut to slices with the peas.

Regional Recipe from Sardinia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at