La pajata is the cooked intestines of unweaned calves and is considered one of the most important dishes of Rome’s tradition.
After what happened with the mad cow disease 14 years ago and the ban introduced by the European Union, it disappeared from Roman menus. Now the Italian coldiretti, after months of negotiation, reached an agreement in order to take it back in restaurants.
The pajata is mainly served as cooked in tomato sauce and served over rigatoni or simply grilled. In both preparations, combining the enzymes in the intestines with heat causes the mother’s milk inside the casing to curdle, producing a creamy, ricotta-like cheese within.
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