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And it's not just pajata that defines the quinto quatro, or the offal tradition of Rome, but tripe Roman style, which denotes tripe, honeycomb tripe in particular,
simmered in tomato sauce, seasoned with Pecorino and mint.
Coratella, which I referenced earlier, heart, lungs, liver, and trachea that are diced up and cooked with or without artichokes, depending
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