RomanItalian
Stewed Calf Intestine (Pajata)
by Gambero Rosso · 452K subscribers on YouTube
A classic Roman dish from the quinto quarto tradition. Calf intestines (pajata) are slowly stewed with tomato, onion, garlic, and chili until tender and creamy, often served with rigatoni.
- Cook
- 1h 15min
- Difficulty
- medium
Ingredients
7 items- Extra Virgin Olive OilA drizzle
- OnionChopped
- 1 pcsGarlic1 clove
- Chili PepperA tip
- Pagliata di VitellaCalf intestine (pajata)
- White WineA splash for deglazing
- TomatoCrushed tomatoes or passata
Method
- In a pan, heat a drizzle of extra virgin olive oil with chopped onion, one clove of garlic, and a tip of chili pepper.
- Add the pajata (calf intestine) and brown it on all sides, stirring often to prevent sticking because of the internal milk.
- Deglaze with white wine and let it evaporate.
- Add the tomato and cook for about 1 hour to 1 hour 15 minutes until the pajata is swollen and the sauce is creamy.
- Serve as is or toss with rigatoni pasta.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
