Coratella di Capretto – Sautéed Goat Kid Offal

coratella_capretto_offal (6)

I know that many people don’t like offal and some are even disgusted of the idea, and many people don’t like to eat lamb and goat kid too, but I grew up in a family where we always had our own animals so I am since always used to eat every part of them.

My grandmother always used to prepare a dish like this every time we butchered an animal, and I always loved it! In my dialect we call it “potacì“.

And I also think that anything must be wasted and everything has to be eaten from each animal, nowadays even more than in the past.

Moreover offal are also very healthy and nutrients, and it’s not a surprise that are the first things that wild predators eat from their preys 🙂 (obviously they must be fresh and they must be from a healthy animal, raised in a good way, that’s the only way to have good quality offal).

coratella_capretto_offal (3)

So here it is a good recipe I would like to share, since today I went to buy by a farmer half goat kid for next Easter (but it can be used also offal from other animals).


INGREDIENTS (3-4 portions):

  • fresh goat kid offal (liver, lungs, heart, sweetbread, spleen), about 700-800 g
  • 1 big onion
  • 1 carrot
  • 1 celery rib
  • 1-2 potatoes
  • few tomatoes (I used just 5-6 small datterini tomatoes)
  • a full glass of dry white wine
  • 2-3 fresh bay leaves
  • a bunch of fresh parsley
  • thyme
  • extra virgin olive oil
  • freshly ground black pepper
  • salt
  • flour
  • paprika powder (optional)


  1. Wash well the offal, remove all the possible blood residuals, remove the membrane from the sweetbread and cut it in small pieces. Cut the lungs in slices, about 2-3 cm. Cut the heart into thin slices, also the spleen. Cut the liver into pieces 2-3 cm large. Like in the photo:coratella_capretto_offal (4)
  2. Start boiling the potatoes in water, in cubes.
  3. Take a skillet/pan, heat a generous amount of extra virgin olive oil, and then add the onion, carrot and celery cut in small pieces, together with the bay leaves.
  4. When the vegetables are soft add first the lungs and the spleen, cook at medium heat for 5-6 minutes. Season with some salt.
  5. Then set the heat higher, remove the bay leaves and add the white wine, keep it high until reduced.
  6. Then add the small tomatoes, the heart and the sweetbread, medium heat, and cook for other 3-4 minutes.
  7. Then sprinkle some flour over the liver (just a little, enough to thicken a bit the sauce) and add it to the pan. Add also the thyme and the boiled potatoes, and if you would like also a bit of paprika powder. Check the salt, add also black pepper. If needed add some water, it must not get dry. Keep cooking for other 5-6 minutes, until you cook the liver as you like.
  8. When it’s ready add freshly chopped parsley, serve it with a drizzle of extra virgin olive oil. Enjoy 🙂


coratella_capretto_offal (2)


Products used:

Offal: goat kid from a local farmer


2 Comments Add yours

  1. chefkreso says:

    This dish looks absolutely delicious! Happy Easter and looking forward to more of your recipes!

    Liked by 1 person

    1. I agree! Have a good Easter you too! 🙂

      Liked by 1 person

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