pajata

plural pajatas

1. uncountableThe jejunum of an unweaned calf (or, rarely, of a young ox) containing chyme, used as food.

   Head to Sartor, a butcher shop in the Testaccio Market. The Sartor family will tie the pajata into tidy rings for you. Grab some onion, tomato sauce, white wine, and rigatoni at a nearby stall and cook the pajata yourself, simmering for about an hour.

   2015 October 8, Giancarlo Buonomo, “Rome Away from Rome”, in Saveur

   2 more examples

   Heat a deep, thick bottomed pot with about a quarter cup of olive oil, and as soon as it’s hot add the pajata, with a dusting of salt, the clove, and a dusting of pepper. Brown the Pajata over a gentle flame, gently stirring the rings about lest they form crusts, stick, and break apart.

   2013 April 19, Kyle Phillips, “La Pajata”, in Cosa Bolle in Pentola — Italy. Food. Travel. Wine. Culture.

   Reach deep enough into the bowels of Roman cuisine and eventually you'll find … bowels. Pajata is the intestine of a suckling animal, traditionally a calf, still containing partially digested mother's milk. Stewed for pasta, grilled, braised or roasted, pajata exemplifies the Italian concept of tipicità, "typicality," something that helps define a place or people. What mozzarella is to Naples, ragù to Bologna, pajata is to Rome, as much as cacio e pepe or fried artichokes.

   2017 April 4, Katie Parla, “The return of Rome's forbidden pasta”, in Explore Parts Unknown

2. countablecookingA serving of pasta dressed with the above entrail cooked with onion, lard, parsley, and celery, with the addition of tomato sauce and white wine.

   Eventually the main courses did arrive - I'd asked for 2 cacio e pepe and one pajata, instead 2 pajatas arrived and i had to ask again for a cacio e pepe. The food was good but not what we ordered.

   2019 June 24, Nick B, “Da Bucatino”, in Tripadvisor