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Martina Pagnini
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Martina Pagnini
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Coda alla vaccinara
(Coda di bue alla vaccinara, Roman Oxtail Stew)
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.
Pairing tips
Wine Appellation
Cesanese del Piglio
This ruby red Italian wine is almost entirely produced from local Cesano grapes (both Cesanese Comune and Cesanese d’Affile varieties). It is typically a well-balanced,... Read more
Wine Variety
Cesanese
Cesanese is an ancient red Italian grape that is mainly cultivated in Lazio. The grape is finicky to grow since it ripens late, but with the right approach, it ... Read more
Wine Variety
Sangiovese
Sangiovese is a red grape variety indigenous to Italy that is predominantly grown in Tuscany, but also in other central and southern regions, from Romagna down ... Read more
WHERE TO EAT The best Coda alla vaccinara in the world (according to food experts)
1
Recommended by Rowley Leigh and 7 other food critics.
"Happily, although spinal cord and other arcane items of the Roman repertoire have had to go from its menu, the restaurant survives, and so, too, does its memorable coda alla vaccinara."
2
Recommended by Katie Parla and 3 other food critics.
"Aesthetically, coda alla vaccinara may be wanting - the plate arrives at the table with three pieces of oxtail sitting in an unlovely-looking pool of sauce - but the beauty of Vignoli's version of the dish is fully revealed once you grab a segment with both hands and manoeuvre the bone until its succulent meaty bits have been liberated."
3
Recommended by Livia Hengel and 3 other food critics.
"The Food You Need To Try When In Rome: Coda alla Vaccinara at Flavio al Velavevodetto - Coda alla vaccinara is a rich tomato-based stew that incorporates flavorful vegetables, pancetta, a dash of red wine and cinnamon to create a comforting dish. If you’re brave, order it at Flavio al Velavevodetto, a restaurant in the Testaccio neighborhood that prepares excellent classic dishes."
4
Recommended by Natalie Aldern Kennedy and 3 other food critics.
"Slow cooked, coda alla vaccinara is stewed oxtail that is simmered for so long that is positively melts in your mouth. Most commonly served as a main course or as a sauce for pasta, Agustarello in Rome’s old slaughterhouse district makes some of the best oxtail in the city."
5
Recommended by Katie Parla and 2 other food critics.
"The depth of flavor of his coda alla vaccinara (braised oxtail) is unmatched in the city."
6
Recommended by Fodor's Travel and 2 other food critics.
"The coda alla vaccinara (oxtail stew) is the absolute standout of the secondi, made the old way with a hint of cocoa."
7
Recommended by Lee Marshall and 2 other food critics.
"Tuck into classic versions of dishes such as coda alla vaccinara – ox tail in oxtail broth."
8
Recommended by Holly Bell and 1 other food critic.
"My husband chose the manly main of oxtail; unctuous, fatty, meaty hulks of protein in a thick thyme gravy. It was good."
9
Recommended by Gina Tringali
"Top 5 Coda alla Vaccinara: Settimio - The no frills hostaria serves coda stewed in a dense tomato sauce. Honest prices, a warm atmosphere and good food make for a winning recipe."
10
Recommended by Dolores Kunštek
For the main course, we ordered braised oxtail. The tail was cooked to perfection, the meat was tender and falling off the bone. The sauce was thick, full of flavor and it was perfect to scoop it up with bread. Amazing dish.
