Roman Cuisine Coda Alla Vaccinara

Posted 22.04.2014 by Leigh

Address: Various restaurants throughout Rome, Italy.

Another authentic dish which can be found in traditional Roman restaurants is Coda Alla Vaccinara, or in English 'Oxtail Stew Butcher's Style'. The dish originates back to when it was customary to pay cattle butchers (Italian: Vaccinari) in kind with different parts of the entrails. The butchers then created this delicacy by using the oxtail as the main ingredient for a stew which was bulked up by adding several vegetables and a selection of different seasonings. Traditionally the main vegetable used is celery, with 1.5 kilos of celery for every kilo of oxtail. Other vegetables used are carrots and onions and the final dish should have a sweet and sour flavour which is accomplished by using raisins or candied fruit, cinnamon and nutmeg.

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