Rigatoni alla Pajata is a classic dish of Roman pasta from the region of Lazio. The dish can still be found in some traditional trattorias in Rome. Pajata is the term for the intestines of an "un-weaned" calf, i.e., only fed on its mother's milk. The intestines are cleaned, but the milk is left inside. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the milk and creates a sort of thick, creamy, cheese-like sauce. These can be served simply seasoned and grilled (also very common in Argentina and Uruguay, where they are called chinchulines or chotos) or in the traditional Italian dish in which pajata are stewed in a typical tomato sauce and served with Rigatoni.