Coda alla vaccinara

Coda alla vaccinara is a stew of Roman cuisine from oxtail. Traditionally, it has the combination of ingredients and spices a strong, slightly sweet-sour taste ( in agro dolce ).

For the preparation of his limbs divided into oxtail is fried in olive oil and then simmered with white wine, tomatoes, onions, garlic, celery and a little fat bacon three to four hours. The soup is seasoned with pepper, salt and cloves. There are many variations that replace eg the olive oil by lard, carrots, raisins, pine nuts, add or spice up with cinnamon and use red wine instead of the traditional white Castelli Romani.

The name is derived from the earlier vaccinari (after Italian vacca, " cow " ) called cattle butchers that the high-quality and more expensive meat sold and ate the less profitable items such as offal, head and the tail itself; these are referred to in Italian cuisine than the quinto quarto ( " fifth quarter ").

• Meat dish
• Italian Food