Rigatoni con la pajata

Rigatoni con la pajata is a traditional pasta dish of Italian cuisine from Rome. Name giver main ingredient is the pajata, the intestines of milk-fed veal or lamb, which still contains the chyme. It is cut into long pieces about 15 cm and bound together to form curls. In Roman Butchers pajata is getting ready to eat normally. The pajata is added to a sauce of tomatoes, onions, celery and pancetta and cook two hours. After the sauce is served with rigatoni mixed.

History

In Rome, a lot of quality meat was consumed by the members of the numerous noble families and the Curia in the past. The inferior residues, the so-called Quinto Quarto (the fifth quarter ), the common people were available. Therefore, the traditional Roman cuisine is based today on offal. Pajata is a typical spring court, because at this time calves and lambs were slaughtered. Around the old slaughterhouse, the court is offered in many trattorias of the neighborhood Testaccio.

Because since 2001 is banned due to the disease, the use of bovine BSE in the European Union, Lammdärme only be used. The Municipality of Rome tried in 2009 to obtain a waiver for intestines of veal.