Coda alla vaccinara is a typical dish of Roman cuisine, prepared with oxtail. The recipe has ancient origins and dates back to the time of the vaccinara, the butcher who worked the less noble parts of the bovine. The oxtail is cooked slowly with lardo, carrot, onion, garlic, parsley, dry white wine, strutto and tomato sauce until it reaches a soft and succulent texture. Perfect for the colder months, this dish is a true comfort food that will win over every palate.
Cut the oxtail into pieces and brown it in a pan with the chopped lardo, the strutto and the chopped aromatics.
Sauté until the meat is lightly browned; season with salt and pepper, then splash with the dry white wine and when it has evaporated add 2 tablespoons of tomato sauce diluted in half a liter of hot water.
Cover and cook over very low heat for at least three hours, adding a few ladlefuls of broth from time to time if necessary.
Frying pan
Casserole pan
Knife
Store in the refrigerator for a maximum of 2 days
Typical dish of Roman cuisine
Italy, Lazio
| Energy (kcal) | 273.59 |
| Fat (g) | 20.18 |
| of which Saturates (g) | 8.17 |
| Protein (g) | 22.36 |
| Sale (g) | 0.09 |
