Coda alla Vaccinara
Rome, Italy
This slowly simmered oxtail stew is cooked with celery, tomatoes, and aromatic herbs until the meat is incredibly tender. Often enriched with a touch of unsweetened cocoa powder, it represents the heart of Roman offal cuisine.
Why locals eat it
Rooted in Rome's Rione Regola district, this dish originated from the quinto quarto (the fifth quarter) tradition, where slaughterhouse workers were paid in cheap off-cuts. Over generations, these humble ingredients were transformed into prized culinary treasures.
Local tip
Do not hesitate to use your hands to eat the meat off the bone, and use a piece of crusty bread for 'scarpetta' to scoop up the remaining sauce.
Typically made with
Oxtail, Celery, Tomato, Pancetta, Red wine, Cocoa powder, Pine nuts. Recipes vary — always check with the vendor if you have allergies.