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Scent of Rome in the kitchen… with the oxtail tail

Coda alla vaccinara

Coda alla vaccinara is a second dish typical of Roman cuisine with very ancient origins. Here’s how it is prepared.

The coda alla vaccinara represents in all respects the typical Roman cuisine . Prepared with a handful of ingredients, essential to enhance the flavor of this poor and unusual cut of meat, it is served in all the restaurants in the capital. The secret to getting a really good oxtail is cooking. In fact, only with long cooking the meat will become soft and melt-in-your-mouth, as well as the more cartilaginous parts.

This dish owes its name to the vaccinators , the slaughterers of animals who, as early as 1300, used to take home the scraps of slaughter that could not be sold to the lords of the city. There is therefore a lot of mastery behind this recipe, the result of the hands of the housewives who managed to transform the little available into a real party dish.

Coda alla vaccinara
Coda alla vaccinara

How to cook the oxtail with the original Roman recipe

  1. Rinse the tail under cold water and cut it into pieces at the joints. You will get the so-called drums .
  2. Fry it in a pan with oil.
  3. Then add the onion , celery and carrot cut into chunks and cook for about 15 minutes.
  4. Deglaze with the white wine and when you no longer smell alcohol rising from the pan, add the mashed tomatoes with a fork.
  5. Add salt and pepper and cook for 5 hours , uncovered and stirring occasionally. If necessary, you can add a few tablespoons of water.

Now that you know how to cook the oxtail tail you can also take advantage of the flavor of this fifth quarter . Alternatively, also try the Roman tripe .


Coda alla vaccinara can be kept in the refrigerator , well covered with film, for 2-3 days. We advise you to heat it in a pan before consuming it.


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