Coda alla vaccinara

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Coda alla vaccinara

Coda alla vaccinara is a modern Roman oxtail stew usually made from veal tail and various vegetables.

Its introduction dates back to times when it was customary to pay a vaccinaro (cattle butcher) in kind with the entrails, hide, and tail of the animal. Butchers developed a way of turning their fee into a delicacy, thus coda alla vaccinara was born.

The veal tail is parboiled and then simmered with large amounts of celery (there should be 1.5 kilo of celery for every kilo of tail), carrots, and aromatic herbs. Following this, tomatoes and wine are added, then the mixture is cooked further with a soffritto of onions, garlic, prosciutto, pancetta and some other ingredients. During the final phase of cooking, a bouquet garni of bay leaves, celery stalks, and cloves is put in the pot for flavouring. Tail should be cooked such a long time that meat easily separates from the bones. It is seasoned with cinnamon, nutmeg, and black pepper and garnished with pine nuts.

Coda is usually prepared to taste sweet-and-sour, usually using raisins, or sometimes candied fruit or a small amount of grated bittersweet chocolate. Coda is generally prepared in advance and reheated. Leftovers can be used as a sauce for rigatoni.

See also[edit]

Sources[edit]

  • Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori.