Pagliata

This Roman offal dish is better sampled in restaurants, because of the very particular principal ingredient — which needs to be very fresh - and the elaborate and lengthy preparation required. The offal used is part of the intestines, normally of milk-fed calves, complete with their creamy contents. It is normally lightly flavoured with parsley and then grilled. Although veal offal is most often used, pagliata can be made from beef, lamb or even goat offal. The tripe taste is very intense.