Follow us

Recipes

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 .

storage

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.

Advertisement

Read also

Recipes4 hours ago

Pan-fried mushrooms and potatoes: the greedy side dish of autumn

The recipe for mushrooms and potatoes is a delicious side dish with a flavor of the forest in autumn. Let’s...

Recipes6 hours ago

The delicious sugar-free orange marmalade

Sugar-free orange marmalade never disappoints: lots of fruit, zero sweetener for a perfect recipe on its own or to fill...

Food6 hours ago

Soluble fibers: what they are, what they are used for and where they are found

Soluble fibers are among the essential elements for the proper functioning of our body. Here’s where we can find them...

Recipes9 hours ago

Vegetarian burrito with peppers and zucchini: the recipe from scratch!

Vegetarian burritos with peppers and zucchini are a tasty take on the traditional Mexican dish Vegetarian burritos with peppers and...

Recipes23 hours ago

Are you peckish? Try the mazzafame pancakes

Incredibly irresistible, mazzafame fritters are one of the most loved and appreciated street food in Abruzzo. The mazzafame fritters are...

Food1 day ago

Foods rich in fiber: what they are and why they are good for you

Foods rich in fiber are an indispensable part of proper nutrition. In fact, these are foods that should never be...

Recipes1 day ago

Persimmon cream: the recipe for a tasty and healthy dessert

Here is the recipe for an ideal dessert to be enjoyed at the end of the hot season: persimmon cream...

Recipes1 day ago

Who said you can’t make a savory crumble?

The savory crumble is a great side dish, easy to customize according to the seasons. Here is our easy recipe...

Advertisement
Advertisement