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Coda alla vaccinara is an
oxtail stew Oxtail stew dishes are a traditional item in various cuisines. * Coda alla vaccinara is a modern Roman cuisine stew made with oxtail. * Rabo de toro is a traditional Spanish oxtail stew. * Kare-kare is a meat, tripe, oxtail and vegetables in ...
in modern
Roman cuisine Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.Boni (1930), pg. 13. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and ...
including various vegetables, notably
celery Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, l ...
. The tail is considered
offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...
, nicknamed in Rome the '' quinto quarto'' 'the fifth fourth'.


Preparation

The oxtail is parboiled and then simmered with large amounts of celery (typically 1.5 kilo of celery for every kilo of tail),
carrot The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nati ...
s, and aromatic
herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
s.
Tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , ...
es and
red wine Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple gr ...
are added, and then the mixture is cooked further with a
soffritto A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a dar ...
of
onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the oni ...
s,
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeaster ...
,
prosciutto ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crud ...
, pancetta and some other ingredients. During the final phase of cooking, a
bouquet garni The ''bouquet garni'' ( French for "garnished bouquet"; ) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior t ...
of
bay leaves The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...
, celery stalks, and
clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer produ ...
s is put in the pot for flavouring. It is cooked until the meat easily separates from the bones. It is seasoned with
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
,
nutmeg Nutmeg is the seed or ground spice of several species of the genus '' Myristica''. '' Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, ...
, and
black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...
and garnished with
pine nut Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are tr ...
s.Coda alla Vaccinara (Oxtail Stewed in Tomato Sauce)
/ref> ''Coda'' is usually prepared to taste sweet-and-sour, usually using
raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the ...
s, or sometimes
candied fruit Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and typ ...
or a small amount of grated bittersweet
chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec ci ...
. Coda is generally prepared in advance and reheated. Leftovers can be used as a sauce for
rigatoni Rigatoni () are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved. If so, they are not as curved as elbow macaroni. Rigatoni characteristically ...
,Coda alla vaccinara
/ref> which is then named ''rigatoni al sugo di coda''.


History

''Coda alla vaccinara'' was originally the specialty of the ''vaccinari'' 'butchers' of the Rione Regola in Rome, to the point that the inhabitants of that rione were nicknamed in
Romanesco dialect Romanesco () is one of the central Italian dialects spoken in the Metropolitan City of Rome Capital, especially in the core city. It is linguistically close to Tuscan and Standard Italian, with some notable differences from these two. Rich in ...
''magnacode'', 'tail-eaters'. It is often found in the ''trattorie'' of
Testaccio Testaccio is the 20th ''rione'' of Rome, identified by the initials R. XX, deriving its name from Monte Testaccio. It is located within the Municipio I. Its coat of arms depicts an ''amphora'', referencing to the broken vessels that Monte Tes ...
and
Trastevere Trastevere () is the 13th '' rione'' of Rome: it is identified by the initials R. XIII and it is located within Municipio I. Its name comes from Latin ''trans Tiberim'', literally 'beyond the Tiber'. Its coat of arms depicts a golden head of a ...
.


Popular culture

''Coda'' is the favourite dish of the protagonist Giacinto Mazzatella (
Nino Manfredi Saturnino "Nino" Manfredi (22 March 1921 – 4 June 2004) was an Italian actor, voice actor, director, screenwriter, playwright, comedian, singer, author, radio personality and television presenter. He was one of the most prominent Italian a ...
) in '' Down and Dirty''. He expresses his appreciation of the dish with the words "Oxtail and celery are like man and woman. It's all well when one sticks to the other."Coda alla Vaccinara
/ref>


See also

*
List of beef dishes A ''list'' is any set of items in a row. List or lists may also refer to: People * List (surname) Organizations * List College, an undergraduate division of the Jewish Theological Seminary of America * SC Germania List, German rugby union ...
*
List of Italian dishes This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancie ...


References


Further reading

*{{cite book , last=Boni , first= Ada , title=La Cucina Romana , publisher=Newton Compton Editori , location = Roma , year=1983 , orig-year=1930 , language=it Cuisine of Lazio Beef dishes