“Pajata” di vitello in graticola

Grilled veal intestines

Preparation info

  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

  • about pounds (1 kg) pajata
  • 4 tablespoons

Method

Cut the pajata into lengths of about 6 inches (15 cm) each, bend each length into a ring, and tie the two ends together with kitchen twine.

Rub the rings generously with some of the oil and