Condé Nast Traveler

"The cup of cool, ever-so-wobbly panna cotta is a pleasing way to end the meal."

Elizabeth Minchilli

"The dish that I would gladly eat every day is the rigatoni alla pajata. Again, while most Testaccio restaurants do serve this, I rarely order it since it usually comes with a few measly squiggles of intestine thrown into a tomato sauce. Checchino does it right, with the ratio of rigatoni to pajata being about 50:50. The sauce tastes like pajata, just like it should, with a healthy dusting of sharp pecorino."

Lonely Planet

"A pig's whisker from the city's former slaughterhouse, Checchino is one of the grander restaurants specializing in quinto quarto ('fifth quarter' - the insides of the animal). Signature dishes include coda all vaccinara (oxtail stew) and rigatoni alla pajata (pasta tubes with a sauce of tomato and veal intestines)."

Rowley Leigh

"Happily, although spinal cord and other arcane items of the Roman repertoire have had to go from its menu, the restaurant survives, and so, too, does its memorable coda alla vaccinara."

Katie Parla

"The coda alla vaccinara—richly flavored, perfectly braised oxtail segments—is still worth the €65 you'll spend on the tasting menu."

Elizabeth Minchilli

"Ordered trippa alla romana. Set down on the table the piping hot dish sent out a blast of mint, just the way a good roman restaurant should make it (but rarely does)."

Katie Parla

"I went to Checchino dal 1887 for dinner where the sauce the tripe is cooked and served in is rich and complex. The flavors of the slowly cooked tomatoes, onions, carrots, celery, cloves, and mint blend together and lend their taste to the strips of tender tripe."

Corriere della Sera

"Their rigatoni con la pajata shouldn't be missed."

Francesca Demirgian

"The rigatoni con la pajata here are one of the best in the city."

Eva Sandoval

"Grab the ox by the tail at: Checchino dal 1887."