If you don’t want or can add wine, you can also replace it with a splash of white vinegar. This type of meat has a strong flavor, the wine helps to balance it.
#CODA ALLA VACCINARA HOW TO#
A simple homemade tomato sauce, below I leave you a quick recipe of how to make it or you can also use a good canned tomato sauce, just make sure it is plain tomato sauce without seasonings. You can do it by hand or use a food processor. The classic italian soffritto is always made of finely chopped celery, carrot and onion, sometimes also garlic. In this recipe we used cow oxtail but any tail of cattle can be used to make this recipe. Of course, you can serve this amazing dish however you prefer: With pasta or with bread, over a bowl of rice or even with zucchini noddles if you want a low-carb meal. Then, the meat is served separately as a main course accompanied by bread to make the classic scarpetta at the end, that is, mop up every last drop of the sauce on the plate with a piece of bread. When in Rome, you’ll notice that Coda alla Vaccinara is served in a very traditional way: the sauce is used to coat pasta, rigatoni is the most used format in this case. It is so delicious! So we’d like to share this recipe version because in our opinion, it is simply the best. In the other version, the oxtail is also cooked with soffritto and tomato sauce but at the end is added a very delicious sauce that is made with pine nuts, raisins and chocolate. This seasoning is a staple is the roman cuisine and consists of onion, celery and carrot finely chopped. The oxtail is cooked in a tomato sauce with the typical Roman seasonings: Soffritto. Both of them are recalled authentic and if you go to any roman restaurant you’ll find for sure one of them. There are two versions to prepare coda alla vaccinara (cow’s tail). And it was born like other poor dishes: in an attempt to take advantage of the less appreciated parts of the animal to turn them into a tasty and inexpensive dish. The origin of this dish is born in the deep heart of Rome where the vaccinari -the bovine butchers- lived. This dish is prepared using the tail of a bovine and it requires a slow and long cooking, so that the meat is very tender, to the point that it almost falls off the bone on its own. What is coda alla vaccinara?Ĭoda alla vaccinara (cow’s tail) is one of the most traditional dishes of the roman cuisine. We are sharing today the authentic and traditional roman recipe so you can prepare it at home. A slow-cook stew made with beef’s oxtail braised in a tomato sauce and spices. Coda alla vaccinara is a typical roman dish.