Coda alla vaccinara

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Coda alla vaccinara

Coda alla vaccinara is a stew from Roman cuisine made from oxtail . Traditionally, the combination of ingredients and spices gives it a strong, slightly sweet and sour taste ( in agrodolce ).

For preparation, the oxtail, cut into its limbs, is fried in olive oil and then braised for three to four hours together with white wine , tomatoes , onions , garlic , celery and some fatty bacon . It is seasoned with pepper , salt and cloves . There are many variations, e.g. For example, replace the olive oil with lard , add carrots , raisins , pine nuts , or add cinnamon and use red wine instead of the traditional white Castelli Romani .

The name derives from the earlier vaccinari (from Italian vacca 'cow' ) called beef butchers, who sold the high-quality and more expensive meat and ate the less productive pieces such as offal, head and tail themselves; these are called the quinto quarto 'fifth quarter' in Italian cuisine .