Dish
Coda alla vaccinara
Oxtail Stew
Coda alla vaccinara is made with oxtail, cooked with a blend of spices like garlic, cinnamon, and black pepper. The dish is then simmered in a tomato sauce and topped with chopped celery. It is typically served with bread or pasta and is a great source of protein and iron.
Origins and history
Coda alla vaccinara originated in Rome, Italy, and is a classic dish in Roman cuisine.
Dietary considerations
Gluten-free
Variations
There are many variations of coda alla vaccinara, including coda alla vaccinara alla napoletana (made with olives and capers) and coda alla vaccinara alla siciliana (made with raisins and pine nuts).
Presentation and garnishing
Coda alla vaccinara is typically served in a large bowl with the oxtail in the center and the sauce and garnishes arranged around the edges.
Tips & Tricks
To make the dish even more flavorful, add a sprinkle of grated pecorino cheese on top of the dish before serving.
Side-dishes
Coda alla vaccinara is often served with a side of bread or pasta.
Drink pairings
Coda alla vaccinara pairs well with a glass of red wine or a cold glass of beer.
Delicious Coda alla vaccinara recipes
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