Coda alla vaccinara is the Italian name for a flavorful, braised oxtail stew. The tail is cut into smaller pieces and slowly simmered with browned prosciutto or lardo, wine, tomato purée, and vegetables such as carrots, celery, and leeks.
It is typically flavored with thyme and bay leaves, while some recipes call for nutmeg, cinnamon, raisins, or dark chocolate. The dish is part of the famous Italian cucina povera, or cuisine of the poor.
MOST ICONIC Coda alla vaccinara
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This classic Roman dish is made by stewing tripe in a tart tomato sauce along with finely chopped fresh herbs. The dish is additionally flavored with garlic and onions. When ready to serve, it is recommended to finish the dish off by topping it with grated cheese such as Parmigiano Reggiano or Pecorino Romano.
MOST ICONIC Trippa alla Romana
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Agnello brodettato is a traditional lamb stew originating from Rome. Especially popular during the Easter festivities, the dish is usually made with a combination of lamb, onions, pancetta, olive oil or lard, white wine, flour, salt, pepper, egg yolks, lemon juice, and parsley.
The onions and pancetta are sautéed in olive oil or lard in a pan. The meat is cut into cubes, lightly floured, and added to the pan with salt, pepper, and a splash of white wine. Once it evaporates, water is poured over the meat and the dish is simmered about an hour or until the lamb is tender.
Fave al guanciale is a traditional dish hailing from Rome. It's made with a combination of fresh beans, cured pork cheek known as guanciale, olive oil, onions, salt, and pepper. The onions are fried in oil, followed by guanciale and beans.
The combination is seasoned with salt and pepper, then mixed with water. The dish is left to simmer until the beans become tender and fave al guanciale is ready to be served. When preparing the dish, some might opt for pre-boiled fava beans, and in that case the beans should be cooked for a shorter time, with the addition of dry white wine during the cooking process.
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