The pajata is a typical dish of the Perugian cooking, famous also in Latium, not much consumed except for the passionate either because of the long working or the not very digestibility. Its preparation needs a lot of patience and dedication, since the entrails have to be washed for a long time before to be cooked. However none of the passionate was ever discouraged by this difficulty.

Ingredients
Entrails of veal
Seeds of fennel
Vinegar
Oil
Salt
Pepper


Preparation method
Wash accurately the entrails of veal or suckling calf, letting run water and vinegar inside. Keep doing like this until to be sure to have achieved a good result. Season the entrails with salt, plentiful pepper and seeds of fennel. Roast the entrails on the grill.

Variation – Try to cook your pajata in the oven rather than on the grill.