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A traditional Roman offal dish with milk-fed calf intestines in a rich tomato ragù. This high protein mediterranean specialty is a carnivore delicacy deeply rooted in Roman culinary tradition.
Clean the veal intestines thoroughly under cold running water, then soak in a bowl of cold water with a splash of vinegar for 30 minutes. Rinse and drain.
Finely dice the onion, celery, and carrot. Heat olive oil in a large heavy pot over medium heat and add the vegetables. Sauté for 7–8 minutes until soft and fragrant.
Increase to medium-high heat and add the prepared intestines, seasoning with salt and pepper. Brown the intestines on all sides for 5–7 minutes.
Pour in the white wine and allow it to evaporate almost completely, stirring occasionally, then add peeled tomatoes, crushing them by hand, with their juices.
Reduce heat to low, cover, and gently simmer the sauce for 90 minutes, stirring every 20 minutes and adding water if needed to keep the sauce loose. Taste and adjust salt if necessary.
Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni until barely al dente, reserving 1 cup of pasta cooking water. Drain the pasta.
Increase heat under the ragù to medium, add cooked rigatoni, and toss together, adding reserved pasta water as needed until saucy and glossy.
Remove from heat, stir in half the chopped parsley and half the Pecorino Romano cheese. Let rest for 2 minutes, then plate and finish with remaining parsley and cheese. Serve immediately.
