To the straight upper and middle class kitchens and anything left over come the blood, brains and intestines were called the quinto quarto, the fifth quarter, and those went to the poor. some people were even paid in offal instead of money and had to make the best of it. one restaurant keeping these historic flavors alive and taking them into the 21st century is santo palatto. if you know how to cook, you can make the poorest of cuts into the richest of foods. katie maids wants me to meet sarah who has a reputation of doing amazing things with innards. [ speaking foreign language ] yes. [ speaking foreign language ] she is going to make a frittata for us chopped with