"Fifth quarter." Many dishes in Rome are made with remainders from the carcass, the "fifth quarter" after the beast has been quartered and its meat distributed. The fifth quarter includes the head, trotters, tail, hooves, testicles, intestines and all the other offal (US: organ meat) meats. If you wish to try the very best examples of the quinto quarto, I recommend the rightly renowned "Checchino dal 1887" in Via di Monte in the area of Testaccio in Rome.
