Pasta with Sweetbread and Tripe Ragù (Rigatoni Pajata alla Finta)

Pasta with Sweetbread and Tripe Ragù (Rigatoni Pajata alla Finta)

Pasta with Sweetbread and Tripe Ragù (Rigatoni Pajata alla Finta)

Braised in a spicy tomato sauce, sweetbreads and tripe become tender and succulent, while ricotta adds rich creaminess and mint a refreshing, springlike accent to this Italian pasta.Matt Taylor-Gross

Chef Josh Laurano of Lupa Osteria Romana in New York does his best to approximate Roman pajata—the intestine of veal or lamb still containing partially digested milk that is illegal to sell in America—in this comforting, deeply-flavored pasta dish. Braised in a spicy tomato sauce, the organ meats become tender and succulent, while ricotta adds rich creaminess, and mint a refreshing, springlike accent.

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