Literally ‘oxtail in the leather-tanners’ manner’, more appetisingly known as the classic oxtail of Rome. The dominating flavours of oxtail, pancetta and red wine are tempered by lots of celery and the alien addition of a little bitter chocolate.
Pay particular attention to trimming the tails of all fat and constantly skimming during cooking. Several memorable versions of this dish in various restaurants in Rome have been spoilt by excessive greasiness. It is best to prepare the dis