pajata

milk-fed calf's intestines

This is a famous speciality of Rome, but one that makes even hard-core carnivores a bit squeamish: a dish of baby, unweaned calf’s intestines still stuffed with its mother’s milk, cut in pieces and bound with thread to form little rings. When cooked, the rennet in the milk turns into a creamy, cheese-like sauce, with the Romans prepare with tomatoes and serve on rigatoni.

They also grill the rings to make pajata arrosto.

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