Rigatoni con la pajata

Instructions

1. The veal intestines come in a long strip. Cut the intestine into approximately 20 cm long pieces. Use a piece of cooking twine to tightly tie one end of the intestines along with the other into a ring. You end up with several rings of intestines which helps keep the milk in.
2. Finely dice the onion, carrot, celery. Heat a medium-sized pot/pan and add the olive oil. Add the onion, carrot and celery and cook stirring for a few minutes on medium-high heat.
3. Add the intestines then cook for a few minutes. Add the wine, oregano, the passata and a splash of water and season with salt and bring to a simmer. Cover with a lid. Reduce to a low heat and cook for 1.5-2 hours or until the sauce has reduced and intestines are tender.
4. Before serving, bring a pot of salted water to a boil. Add the rigatoni and cook the pasta until al dente.
5. Meanwhile, remove the string from each ring of cooked intestine. Keep Intestines as they are or slice it into smaller pieces. Taste and season the sauce with salt and pepper to your liking.
6. Toss the cooked rigatoni into the sauce and combine everything together. Add a splash of water if needed. Divide onto plates and serve topped with grated pecorino.