Rigatoni con la Pajata
Rome, Italy
This deeply traditional Roman pasta dish features a rich tomato sauce cooked with the intestines of milk-fed calves. The heat of cooking curdles the mother's milk inside the intestines, creating a creamy, cheese-like sauce with a unique, savory flavor.
Why locals eat it
A cornerstone of Roman fifth-quarter cuisine, which originated in the Testaccio slaughterhouse district where workers were partially paid in offal. It remains a highly prized specialty among culinary traditionalists despite historical regulatory bans.
Local tip
If you are hesitant about offal, try this dish at an established, traditional trattoria in the Testaccio district where chefs specialize in its meticulous preparation.
Typically made with
rigatoni pasta, unweaned calf intestines, tomato puree, white wine, lard, onion, Pecorino Romano cheese. Recipes vary — always check with the vendor if you have allergies.