Rigatoni con la Pajata

Rigatoni con la Pajata (in Italian: Rigatoni con la Pagliata) is a classic dish of the Roman Cuisine. The dish can still be found in some traditional trattorias in Rome. Pajata is the term for the intestines of an "un-weaned" calf, i.e., only fed on its mother's milk. The intestines are cleaned and skinned, but the Chyme is left inside. Then the intestine is cut in pieces 20 – 25 cm long, which are bond together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese-like sauce. These rings can be served simply seasoned and grilled (pajata arrosto) or in the traditional roman dish in which pajata is stewed in a typical tomato sauce and served with Rigatoni.

Bibliography

• Boni, Ada (1983 (first edition: 1930)) (in italian). La Cucina Romana. Roma: Newton Compton Editori.