Photograph of the finished Rigatoni con la pajata

Italy · Mì rigatoni xốt lòng bê Pajata

Rigatoni con la pajata

3 hr Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef tripe Beef tripe 1.4 kg
  • Photograph of Macaroni Macaroni 600 g
  • Photograph of Canned tomatoes Canned tomatoes 1 kg
  • Photograph of White wine White wine 400 ml
  • Photograph of Onion Onion 2
  • Photograph of Pecorino cheese Pecorino cheese 240 g
  • Photograph of Olive oil Olive oil 160 ml
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Parsley Parsley 80 g
  • Photograph of Pork fat Pork fat 160 g

Method

  1. 1 Rinse the pig's intestines thoroughly with salt and vinegar, then soak them in cold water for 2 hours, changing the water three times.
  2. 2 Cut the pieces into 15 cm lengths, then tie each piece into a circle with thread.
  3. 3 Tying it into a ring is how the contents are kept from spilling out; this is what thickens the sauce in pajata.
  4. 4 Sauté the onions with pork fat and dried chili peppers, then add the pork sausage rings and sear for 6 minutes.
  5. 5 Pour in the white wine, bring to a boil, then add the canned tomatoes and simmer over low heat for 100 minutes.
  6. 6 Boil the pasta until soft, then mix it into the sauce and sprinkle with Pecorino cheese and parsley.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 5: Incubate under high pressure for 35 minutes, then release the pressure naturally, then open the lid and boil for 12 minutes until the liquid evaporates.

Start cooking