Coda alla vaccinara

Coda alla vaccinara is a typical dish of Roman cuisine. A very succulent dish prepared with oxtail, where there are two versions of preparation both original, in the first a sauce is prepared with bitter cocoa, raisins and pine nuts while in the second version Ada Boni, there is a double use of this meat, first the broth is prepared and then with the boiled meat the coda alla vaccinara is prepared. Its sauce is also used to season rigatoni rigati, the so-called rigatoni alla vaccinara and in this case the coda is served with pasta. Coda alla vaccinara is the queen of the fifth quarter, with the latter are classified the offal, namely tripe, kidneys, heart, liver, spleen, sweetbreads, back, brain and tongue, all edible parts.

Discover also other Roman dishes recipes:

CODA ALLA VACCINARA
  • DifficultyVery easy
  • CostMedium
  • Preparation time25 Minutes
  • Cooking time3 Hours
  • Serving2People
  • Cooking methodStove
  • CuisineItalian
  • SeasonalityAutumn, Winter

Ingredients

35 ounces oxtail
2 slices pancetta
1 onion
1 clove garlic
2 carrots
1 glass white wine
1 tablespoon tomato paste
6 tablespoons extra-virgin olive oil
1 clove
salt
pepper
1 celery

Tools

1 Pan
1 Knife

Steps

Chop the pancetta, carrot, onion and garlic with a knife.
In a large pan add the oil, clove and the prepared soffritto.
Fry over low heat for a few minutes.
Add the oxtail and brown on all sides.
Moisten with wine and let the alcohol evaporate.
Add the tomato paste dissolved in a little warm water.
Cover and cook, adding water from time to time, it must never dry out.
Season with salt and pepper.
Cooking time approximately 2 h 30.
After this time add the diced sedato and continue for another 20 minutes.
Serve piping hot with some homemade bread and a good red wine.

Cook’s tips

This recipe can be made in the slow cooker, after browning the meat, adding the wine and tomato. Transfer everything to the slow cooker and select the slow program, about 8 hours.

CODA ALLA VACCINARA

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