Hard5 hours
Where it comes from
Originating from Rome's historic Testaccio district, coda alla vaccinara reflects the city's traditional cucina povera, utilizing less noble cuts like oxtail in a sumptuous stew.
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On the Palate
What goes into it
How it's made
- 1
Brown oxtail pieces in olive oil.
- 2
Sauté celery, onion, and carrot until soft.
- 3
Add the oxtail back to the pot along with tomatoes, red wine, and garlic.
- 4
Simmer until the oxtail is tender.
- 5
Stir in pine nuts, raisins, and a dusting of cocoa powder before serving.
