Coda alla Vaccinara

Name: Coda alla Vaccinara
Yield: 2 servings
Cuisine: Italian
Ingredients: 1.5kg oxtail, cut into pieces; 50g guanciale or pancetta, chopped; 1 onion, 1 carrot and 4 celery sticks, chopped; 200ml red or white wine; 800g tomato passata; 1 tbsp unsweetened cocoa; Raisins and pine nuts

Coda alla vaccinara/KOH-dah AH-lah vah-chee-NAH-rah/

Also known as: Roman Oxtail Stew, Oxtail Butcher's Style

About this dish

Oxtail slowly braised in a rich tomato sauce with celery, wine and a hint of cocoa and raisins.

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Ingredients

🐂1.5kg oxtail, cut into pieces

🥓50g guanciale or pancetta, chopped

🧅1 onion, 1 carrot and 4 celery sticks, chopped

🍷200ml red or white wine

🍅800g tomato passata

🍫1 tbsp unsweetened cocoa

🍇Raisins and pine nuts

Method

Serves 2

Brown the oxtail with the guanciale, then add the onion and carrot.

Add the wine and let it reduce.

Add the passata and enough water to cover and simmer gently for 3–4 hours until the meat falls off the bone.

Boil the celery, then add it to the sauce with the cocoa, raisins and pine nuts for the last 15 minutes.

Serve the oxtail with its sauce; use leftover sauce for pasta.

✓ What Makes it Authentic

Coda alla vaccinara is a classic of Rome's 'quinto quarto' offal cooking, created by the slaughterhouse workers of Testaccio.

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