WHERE TO EAT The best Coda alla vaccinara in the world (according to food experts)

"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."

"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."

"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."

"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."

"The depth of flavor of his coda alla vaccinara (braised oxtail) is unmatched in the city."

"The coda alla vaccinara (oxtail stew) is the absolute standout of the secondi, made the old way with a hint of cocoa."

"Tuck into classic versions of dishes such as coda alla vaccinara – ox tail in oxtail broth."

"My husband chose the manly main of oxtail; unctuous, fatty, meaty hulks of protein in a thick thyme gravy. It was good."

"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."

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.