Roman-Style Braised Oxtails (Coda Alla Vaccinara)




Introduction: Roman-Style Braised Oxtails (Coda Alla Vaccinara)

Coda alla Vaccinara is a typical dish born in Rome where the Vaccinari (those who butchered the cows) lived. The cuts needed for this dish are one of the best of offal pieces - a tail.

Usually 2 big pieces of tail are a good amount for each person.

The preparation takes long time but it is worth of it.

Step 1: Ingredients

This is what we need:

  • Oxtails
  • 500g Tomato sauce or crushed tomatoes
  • 1 onion
  • 1 carrot
  • some celery (I have it frozen because I like to preserve it like that)
  • olive oil
  • 0,5 dl of white wine
  • salt
  • pepper

Step 2: Chop Chop

Chop the onion, celery and carrot in small pieces. Take a big and deep pot and with some olive oil fry the vegetables.

Couple of minutes are enough because we still need to add the tail, otherwise they burn.

Step 3: Tail

Add the tail and let it fry couple of minutes on both sides. Pour the wine and let it evaporate. Spice the tail with salt and pepper (an option would be to add also a little bit of hot chili).

Step 4: Cooking and Serving

Add now the tomato sauce and add some water until you cover all the meat.

Let it cook with low heat for at least 3 or 4 hours. If the sauce is getting thick and the meat is not under the sauce any more add some water to cover the meat while cooking. You can understand that the meat is ready when is really soft and it comes off from the bone easily. At this point you don't need to add water anymore. Let the sauce thicken a while until it gets nice structure for the serving.

Serve and enjoy!

Note: Usually there is quite much of sauce left so you can use that on pasta, it's really good!

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5 years ago

I love oxtails! My mom made vegetable soup with oxtail and it was delicious. A definite country comfort food. I will certainly try this recipe


5 years ago

I love FLY SWATTER SOUP. I am amish but never had it till I moved to a city with spanish.


5 years ago

This sounds very much like your Ossobucco and I'm going to try it also. I have seen oxtails in the local stores but had no idea what to do with them. Now I can buy them. I have adult ADD and things fall out of my mind at an alarming rate, so the 3 or 4 hours on low will be in the crock pot again.


Reply 5 years ago

Thank you. I think this will come much better in crock pot than ossobuco because the sauce has more liquid. Enjoy your cooking! :)