Coratella is a generic term for the lambs interiors or innards.

Try this recipe one for 'Coratella d'Agnello' from 'Marche da Mangiare' produced by the Regione Marche.

ingredients

assorted lamb innards (heart, liver, lungs, spleen, kidneys, intestines), chopped onion, garlic, sage, rosemary, marjoram, thyme, basil, olive oil, a laurel leaf, hot pepper.

making it

They should be fried in the olive oil, all except the liver which should only be added after the rest have cooked well.

When all are cooked, take of the heat and mix in all the herbs slowly together with a touch of fine vinegar and lemon juice.

Serve immediately as an antipasti.