Coda alla Vaccinara

Coda alla Vaccinara is a classic Roman dish. Its name derives from the slaughterhouse workers (vaccinari) who were paid by farmers with the entrails (scarti) of the slaughtered animals. The vaccinari transformed these less desirable cuts—oxtails in this case—into something good to eat.

Here, the oxtails are braised in a pot on top of the stove rather than in the oven, but the process is essentially the same as for Stracot