Is it just me or have the intestines used in pajata gotten bigger recently? I can’t figure out why. Maybe restaurants are back to using the intestines of unweaned calves after switching to lamb intestines after the mad cow fiasco. They weren’t so huge and plump last spring…any thoughts?
Categories: Culture, Daily Food Photo, Gastronomic Traditions, Offal
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Only you would blog about this Katie. And that’s why we keep on comin’ back! lol
May 6th, 2010 at 2:53 pmNow that you mention it, there isnt much buzz on this topic online. Go figure:)
May 6th, 2010 at 7:07 pmI have a photo of pajata from Checchino taken almost exactly a year ago and it’s of comparable size. I’ll send it to you if I can find it…
May 7th, 2010 at 1:51 pmYes send it to me justin. the more offal pics the better. also, i want to compare it to my pic from checchino last may. the intestines are delicate, curly and at least half if not 1/3 the diameter of those pictured above.
May 8th, 2010 at 3:38 pmWednesday May 19, 2010 at Checchino: http://yfrog.com/4b1fhzj
May 21st, 2010 at 11:57 amLamb.
I talked to the owner during dinner, and he said the calf intestines are still (since the BSE – mad cow story) prohibited. He was almost to tears about having to throw away this delicious part of an animal and the disrespect he was thus doing it and the nature. He also said that bistecca fiorentina, which was initially also banned, got allowed again because of the strong and powerful forces that be behind it; and pajata still gets no clearance because it is only about 300 trattorie in all Italy that would use it – not a strong lobby. I had an almost identical conversation with the owner of La Tavernaccia two days earlier.
Maybe we should just form a lobby and ask real pajata back?
thanks for this great feedback hande! i propose a march on the campidoglio tomorrow morning!
May 23rd, 2010 at 9:12 pm