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Roman recipes

Rigatoni with calves’ intestines (Pajata)


1 kg pajata (milk veal small entrails)
400 g rigatoni (pasta)
1 glass of dry white wine
3 tbs concentrated tomato

Cut the pajata and tie the ends with some string, forming small rings. Brown the meat with some minced herbs, then spray the wine over it. When this has evaporated, add the tomato. Mix it in and add water. Boil in a covered saucepan on a low fire for two hours; the sauce is now ready for the rigatoni pasta, which must be cooked separately.