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2013 April 19, Kyle Phillips, “La Pajata”, in Cosa Bolle in Pentola — Italy. Food. Travel. Wine. Culture.:
Heat a deep, thick bottomed pot with about a quarter cup of olive oil, and as soon as it’s hot add the pajata, with a dusting of salt, the clove, and a dusting of pepper. Brown the Pajata over a gentle flame, gently stirring the rings about lest they form crusts, stick, and break apart.
2015 August 10, Giancarlo Buonomo, “Rome Away from Rome”, in Saveur:
Head to Sartor, a butcher shop in the Testaccio Market. The Sartor family will tie the pajata into tidy rings for you. Grab some onion, tomato sauce, white wine, and rigatoni at a nearby stall and cook the pajata yourself, simmering for about an hour.
2017 April 4, Katie Parla, “The return of Rome's forbidden pasta”, in Explore Parts Unknown:
Reach deep enough into the bowels of Roman cuisine and eventually you'll find … bowels. Pajata is the intestine of a suckling animal, traditionally a calf, still containing partially digested mother's milk. Stewed for pasta, grilled, braised or roasted, pajata exemplifies the Italian concept of tipicità, "typicality," something that helps define a place or people. What mozzarella is to Naples, ragù to Bologna, pajata is to Rome, as much as cacio e pepe or fried artichokes.
(countable,cooking) a serving of pasta dressed with the above entrail cooked with onion, lard, parsley, and celery, with addition of tomato sauce and white wine
2019 June 24, Nick B, “Da Bucatino”, in Tripadvisor:
Eventually the main courses did arrive - I'd asked for 2 cacio e pepe and one pajata, instead 2 pajatas arrived and i had to ask again for a cacio e pepe. The food was good but not what we ordered.
2010, Daniela Guaiti, “Rigatoni con la pajata”, in Lazio (La grande cucina regionale italiana), Verona: Edizioni Gribaudo, →ISBN, page 62:
Tagliate la pajata in pezzi lunghi circa 25 cm, piegateli e legate le estremità a formare delle “ciambelline”; lavatele e asciugatele delicatamente.
Cut up the pajata in pieces about 25 cm long, twist them, and tie up the ends , forming little "donuts"; wash them, and carefully dry them up.
(cooking) a dish consisting of the above entrail tied in a ring, and cooked with onion, lard, parsley, and celery, with addition of tomato sauce and white wine (also used as dressing for pasta)
1871 September 2, “Dialigo”, in La frusta - Giornale politico morale, page 806:
C'ho (a proposito) na porzioncina abbondante de pajata de vitella, ch'è proprio ar mifone, cor sugo de pommidoro tirato …(Rome)
By the way, I have this nice, big portion of calf pajata, that's really good, with thick tomato sauce…
1981, Bernardino Zapponi, Leonardo Benvenuti, Piero De Bernardi, Mario Monicelli, Tullio Pinelli, directed by Mario Monicelli, Il marchese del Grillo, spoken by Olimpia and Marquis Onofrio Del Grillo (Caroline Berg and Alberto Sordi):
[Olimpia]: Che sono? [Onofrio]: Questi sono rigatoni co' la pajata. [Olimpia]: La pajata... Che cos'è? [Onofrio]: "Che è"?... Beh, è mejo che non tô dico, sennò... Mangiali, prima; dopo tô dico.(Rome)
[[Olimpia]: Che sono? [Onofrio]: Questi sono rigatoni con la pajata. [Olimpia]: La pajata... Che cos'è? [Onofrio]: "Che è"?... Beh, è meglio che non te lo dico, sennò... Mangiali, prima; dopo te lo dico.]
: What are these? : These are rigatoni with pajata. : Pajata... What's that? : "What's that," you say?... Well, it's best that I don't tell you, or... Eat them first; then I'll tell you.
2015, Laura Mancini, “(Alcuni) quartieri di Roma”, in Roma underground - Una guida anticonformista e low cost, Reggio Emilia: Imprimatur, Free Bike Tours, page 23:
[…] i ragazzi che gestiscono l’attività sono aperti ad accontentare tutti i tipi di visitatori, purché pedalino! Il che, quando si stanno fagocitando carbonare, pajate e supplì senza tregua, non è una cattiva idea.
the youths managing the business are willing to satisfy all kinds of visitors, as long as they pedal! Which, when you're non-stop gulping down carbonaras, pajata , and suppli, is not a bad idea.
