Pagliata

Pagliata (or, in Romanesco dialect, pajata) is a traditional Roman dish primarily using the intestine of a young calf (tripe).

As it has only eaten milk, the resulting dish is similar to cheese in a sausage casing.

Pajata is the term for the small intestine and its contents of an unweaned calf, i.e., fed only on its mother's milk.

The intestine is cut into pieces 20–25 cm long, which are bound together with white thread, forming rings.

When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese-like sauce.