This is a traditional dish that uses the belu, or tuna stomach, which is one of the most delicious and refined parts of the fish.
You can purchase it fresh or dried. If using the dried version, it must be soaked in water the night before, then rinsed and boiled for about an hour, and drained.
Once cooked, it is cut into strips and browned in a large skillet with coarsely chopped onions, tomato slices and a splash of dry white wine. Add cubes of potato and cook on low heat for an hour. It is not necessary to add salt.
When done, turn off the heat and let the dish rest to mingle the flavors and it's ready to eat after a half an hour.
Link to Article - THE TUNA BELU (STOMACH)
The Eleonora’s Falcon is one of the rarest European birds of prey, and was included in the "Red List" of animals in danger of extinction (in the world there are only about 7500 couples). More than any other species, it is perhaps the one that stands out the most in the birdlife of the Sardinian island. The Eleonora’s Falcon (Falco Eleonorae) takes its scientific and Italian name from the Giudicessa Eleonora d'Arborea (Queen Eleonor of Arborea) who, with the enactment of the "Carta de Logu" in the fourteenth century, passed a special law that forbade hunting all birds of prey.