pajata

This is a famous speciality of Rome, but one that makes even hard-core carnivores a bit squeamish: a dish of baby, unweaned calf’s intestines still stuffed with its mother’s milk. When cooked, the rennet in the milk turns into a creamy, cheese-like sauce, with the Romans prepare with tomatoes and serve on rigatoni.

They also cut the intestines into pieces and bound with thread to form little rings, and grill them to make pajata arrosto.