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Main course
Meat
Food Flavour DNA
Nutritional Values
800kcal
50gProtein
30gCarbs
50gFat
5gFibre
450 gServing
* Per serving · 450 g. May vary.
Allergens
🥛 Dairy
Oxtail Stew
How to order / say it
Say it
Coda alla Vaccinara — [KOH-dah ahl-lah vak-chi-NAR-ah]
Order
I'd like the Coda alla Vaccinara, please.
Locally
Vorrei la Coda alla Vaccinara, per favore.
Say locally
A rich oxtail stew with tomatoes, celery, and spices.
Why try it?
This slow-cooked stew is emblematic of the Roman emphasis on robust, comforting meals, perfect for savoring the complex flavors of simple ingredients.
How it tastes
The meat becomes tender and flavorful, absorbing the tomato and warm spices, with celery adding a fresh, herbal note.
Origin & History — first documented: 1850
Coda alla Vaccinara was originally a butcher's dish from the Testaccio neighborhood, dating back to the 19th century. It highlights the nose-to-tail approach in Rome's cucina povera.
Recipe
Ingredients
- 🥩 1 kg oxtail
- 🥣 100 g tomato paste
- 🥕 200 g celery
- 🥕 100 g carrot
- 🍷 200 ml red wine
Method
- 1 Brown the oxtail pieces in a pot.
- 2 Add chopped celery, carrot, and tomato paste.
- 3 Pour in red wine and simmer until reduced.
- 4 Cook slowly until the oxtail is tender, adjusting seasoning.
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