During the spread of mad cow disease several years back, serving pajata (the intestines of milk-fed veal) was banned in Rome. And locals weren't happy as Roman cuisine is rooted heavily in the so-called quinto quarto, or fifth quarter – the “less noble” parts remaining from the animal slaughter. Once destined for the poor, the fifth quarter can be found around town old-school trattorias to starred contemporary restaurants. Here are seven fifth-quarter dishes to keep an eye out for the next time you're in the Italian capital.
Pajata
There is pajata and pajatina: the first one is bovine, the second one is lamb – even better if d’abbacchio (spring lamb). The second is more refined and delicate. Once cooked it maintains both the aftertaste of lamb and a creamy, dairy flavor. Checchino has been famous for its rigatoni since 1887. It's worth noting that due to its close proximity to the slaughterhouse, Checchino has an entire menu dedicated to the fifth quarter, so you can find a stellar version of anything on this list there.
