For thousands of years, until the Second World War, teams of oxen ploughed fields and pulled loads in the countryside around Rome. When they could no longer work, they were slaughtered and their skins became leather, their horns a variety of accessories and their meat was cooked in stews. The people whose jobs were to slaughter, butcher and skin the oxen were paid with skins, unwanted offal and other parts of the animal - including the oxtails. This created a style of cooking that is closely associated with the Roman neighbourhood where the slaughterhouse and tanneries were located - Testaccio. Nowadays, it is a trendy area, but the traditions remain, and the local restaurants still serve these old Roman dishes, using the humblest meats.
© 2017 All rights reserved. Published by Anness.