Coda alla vaccinara

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Coda alla vaccinara
A plate of coda alla vaccinara
Alternative namesCoda
CourseMain
Place of originItaly
Region or stateLazio
Serving temperatureWarm
Main ingredientsOxtail, celery, carrot
VariationsRigatoni al sugo di coda

Coda alla vaccinara (Italian:

Roman cuisine[1] including various vegetables, notably celery. The tail is considered offal, nicknamed in Rome the quinto quarto (lit.'fifth fourth').[2]

Preparation

The oxtail is

stalks, and cloves is put in the pot for flavouring. It is cooked until the meat easily separates from the bones. It is seasoned with cinnamon, nutmeg, and black pepper and garnished with pine nuts.[3]

Coda is usually prepared to taste

sweet-and-sour, usually using raisins, or sometimes candied fruit or a small amount of grated bittersweet chocolate. Coda is generally prepared in advance and reheated. Leftovers can be used as a sauce for rigatoni,[4] which is then named "rigatoni al sugo di coda".[3]

History

Coda alla vaccinara was originally the specialty of the vaccinari ('butchers') of the Rione Regola in Rome, to the point that the inhabitants of that rione were nicknamed in Romanesco dialect magnacode ('tail-eaters'). It is often found in the trattorie of Testaccio and Trastevere.[5][6]

Popular culture

Coda is the favourite dish of the protagonist Giacinto Mazzatella (Nino Manfredi) in Down and Dirty. He expresses his appreciation of the dish with the words "Oxtail and celery are like man and woman. It's all well when one sticks to the other."[7]

See also

References

  1. ^ .
  2. ^ Massimo Alberini, Giorgio Mistretta, Touring Club Italiano, Guida all'Italia Gastronomica, 1984, p. 287
  3. ^ a b Coda alla Vaccinara (Oxtail Stewed in Tomato Sauce)
  4. ^ Coda alla vaccinara
  5. .
  6. ^ 'frasi' [pseudo. of Francesco Simoncini], Ristoranti a Roma, A.B.E.T.E. 1967, p. 73
  7. ^ Coda alla Vaccinara

Further reading

  • Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori.