Oxtail Stew

Coda alla Vaccinara

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is one of Rome’s most famous and traditional recipes. At the end of the last century, the people of Rome developed a unique series of dishes, made from the offal and scraps from the central abattoir at Testaccio on the outskirts of the city. This cuisine was based exclusively on the use of meat which was shunned by the upper classes, but eaten out of necessity by the men and women who worked at the abattoir and lived in its vicinity. These dishes live on, with the delicious Coda as one