Oxtail
coda alla vaccinara
The dish "coda alla vaccinara," which translates to "oxtail in the style of the butcher's wife," is a classic Roman cuisine originating from the traditional cooking of the city's Testaccio district. This hearty and flavorful dish has roots tracing back to the working-class traditions of Rome, particularly during the 19th century.
The dish's name reflects its humble origins, as it was often prepared by the wives of the vaccinari, the local slaughterhouse workers. Oxtail, a tough and gelatinous cut of meat, was readily available and inexpensive, making it a staple ingredient in the households of the working class.
To tenderize the tough meat, the oxtail is typically braised slowly over a long period, allowing the collagen-rich connective tissues to break down and create a rich, velvety sauce.
Over time, coda alla vaccinara has become a beloved symbol of Roman culinary heritage, celebrated for its rustic charm and comforting taste. While it began as a humble peasant dish, it has since found its way onto the menus of upscale restaurants, where chefs may add their own twists while still honoring the traditional preparation methods.
Today, coda alla vaccinara remains a cherished part of Roman cuisine, enjoyed both in homes and restaurants throughout the city and beyond. Its enduring popularity is a testament to the timeless appeal of dishes that are born out of necessity but crafted with skill and love.
What’s needed:
Tools
1 big frying pan
Ingredients (serves 4 people)
3.3 lbs Oxtail (veal or beef)
2.8 oz Lard
1.8 oz Onion
1.8 oz Celery
1.8 oz Carrot
5.3 oz White wine
17.6 oz Tomato puree
0.7 oz Chopped parsley
1 tsp Unsweetened cocoa powder
2 cloves Garlic
2.5 oz Extra virgin olive oil
t.t. Salt
t.t. Pepper
How To:
Peel the carrots and chop them into small cubes; proceed similarly with the celery and onion. Peel the garlic, slice it in half, remove the core, and then mince it finely. The lard should be chopped as well.
Section the oxtail at the cartilage joints and set it aside. Heat the oil in a large, wide pot and sear the pieces of tail over high heat until browned on all sides, then remove from the pot and keep warm.
In the same pot, gently fry the diced celery, carrots, onions, and garlic; incorporate the minced lard and parsley, and let everything cook together for a few minutes. Return the meat to the pot, adding the chopped parsley as well.
Allow the meat to blend with the aromatics for a few minutes, then deglaze with the white wine. Once the wine has fully evaporated, stir in the tomato puree, season with salt and pepper, cover, and simmer on the lowest possible heat for at least 3/4 hours, checking and stirring every half hour, and adding hot water or broth if necessary.
After the cooking time has elapsed, remove the lid, sprinkle in the unsweetened cocoa powder, stir, cook for an additional 4-5 minutes, then turn off the heat. Your Coda alla Vaccinara is now ready to be served, with a side of bread for the Scarpetta!
