Coda alla Vaccinara
The Origins and Recipe of Coda alla Vaccinara
Coda alla Vaccinara, a classic of Roman cuisine, is steeped in the rich tapestry of Rome's culinary and cultural history. Originating from the Rione Testaccio, the heart of Rome's meat trade, this dish dates back to the days when Testaccio housed the city's main slaughterhouse. The butchers, known as 'vaccinari', were often compensated with lesser cuts of meat, including oxtail.
These skilled artisans, adept at utilizing every part of the animal, transformed the oxtail, considered a throwaway cut, into a delicacy. Cooking it with readily available ingredients like tomatoes, celery, and herbs, they created a stew that was both economical and rich in flavor. This practice was not just a culinary innovation but a necessity, embodying the essence of 'cucina povera' or peasant cooking, where nothing was wasted.
Over time, Coda alla Vaccinara evolved from a simple stew to a dish celebrated for its rich, complex flavors. The recipe began to incorporate ingredients like pancetta, red wine, and aromatic herbs, elevating it from its humble beginnings to a beloved classic of Roman osterias.
This dish, with its deep flavors and succulent, fall-off-the-bone meat, became synonymous with the spirit of Rome. It reflects the city's history of resourcefulness and creativity, making the most of limited resources. Today, Coda alla Vaccinara is not only a testament to Rome's culinary past but also a celebrated part of its gastronomic identity, enjoyed in traditional Roman trattorias and homes alike.
The Recipe: A Culinary Journey Through Time
Ingredients:
1 oxtail, cut into segments
1 onion, finely chopped
2 celery stalks, chopped
2 carrots, chopped
4 cloves of garlic, minced
2 cups red wine
1 can of peeled tomatoes
Fresh parsley, chopped
2 bay leaves
Olive oil
Salt and pepper
Instructions:
Begin by seasoning the oxtail pieces with salt and pepper.
In a large pot, heat the olive oil and brown the oxtail on all sides. Remove and set aside.
In the same pot, sauté the onion, celery, carrots, and garlic until soft.
Add the oxtail back to the pot along with the red wine, and let it simmer until the wine reduces by half.
Add the peeled tomatoes, bay leaves, and enough water to cover the oxtail.
Simmer on low heat for at least 3 hours, or until the meat is tender and falls off the bone.
Skim off any excess fat and add chopped parsley before serving.
The Legacy of Coda alla Vaccinara
Coda alla Vaccinara is more than just a recipe; it's a celebration of Roman culinary heritage. It’s a testament to the ingenuity of past generations who turned simple ingredients into a dish rich in flavor and history. Enjoy this traditional Roman stew and let it transport you to the cobblestone streets of ancient Rome.
