Italian Coda alla Vaccinara Recipe
Description
Coda alla Vaccinara is one of Rome's most iconic traditional dishes, featuring tender oxtail slowly braised until the meat becomes exceptionally soft and flavorful. This classic Roman stew combines oxtail with tomatoes, red wine, onions, celery, carrots, garlic, and aromatic herbs to create a rich, deeply savory sauce.
Traditionally associated with Rome's historic rione of Regola and the city's old slaughterhouse district, Coda alla Vaccinara represents the rustic spirit of Roman cucina povera. The long, slow cooking process transforms the tough oxtail into succulent meat that practically falls from the bone, making this dish perfect for a hearty Italian Sunday meal.
Preparation Time: 25 minutes
Cooking Time: 3 hours
Rest Time: 15 minutes
Total Time: 3 hours 40 minutes
Servings: 6 people
Difficulty: Intermediate
Why You'll Love This Coda alla Vaccinara
- Authentic Roman comfort food.
- Extremely tender, slow-braised oxtail.
- Rich and deeply savory tomato sauce.
- Classic Italian slow-cooking technique.
- Perfect for special family dinners.
- Flavor becomes even better after resting.
- Wonderful served with rustic bread or polenta.
- Traditional Roman cuisine at its best.
How to Make Coda alla Vaccinara
1. Prepare the Oxtail
Pat the oxtail pieces completely dry with paper towels. Season generously with salt and freshly cracked black pepper.
2. Brown the Oxtail
Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown the oxtail pieces in batches until deeply caramelized on all sides. Transfer them to a plate.
3. Sauté the Aromatics
Add the chopped onion, carrot, celery, and garlic to the same pot. Cook until the vegetables soften and begin to develop a light golden color.
4. Deglaze with Wine
Return the browned oxtail to the pot and pour in the red wine. Scrape the browned bits from the bottom of the pot and allow the wine to simmer for several minutes.
5. Add the Tomatoes and Herbs
Stir in the crushed tomatoes, tomato paste, bay leaf, rosemary, and a little beef broth. Bring the mixture to a gentle simmer.
6. Slow-Braise the Oxtail
Cover the pot partially and cook over very low heat for about 2½–3 hours. Turn the oxtail pieces occasionally and add a little broth if the sauce becomes too thick.
7. Add the Celery
Add the remaining celery during the final 30–40 minutes of cooking. Continue simmering until the celery is tender and the oxtail meat is exceptionally soft.
8. Check the Sauce
Remove the bay leaf and rosemary. Taste the sauce and adjust the salt and pepper. The sauce should be rich, thick, and deeply flavored.
9. Rest and Serve
Allow the Coda alla Vaccinara to rest for about 15 minutes before serving. Spoon the tender oxtail and sauce onto warm plates and garnish with fresh parsley.
Tips for Perfect Coda alla Vaccinara
- Brown the oxtail thoroughly before braising.
- Do not overcrowd the pot while searing.
- Cook the oxtail slowly over low heat.
- Keep enough liquid in the pot throughout braising.
- Add celery toward the end so it retains some texture.
- The stew tastes even better after resting.
- Remove excess surface fat before serving if desired.
- Serve with plenty of rustic bread to soak up the sauce.
Delicious Recipe Variations
Traditional Roman Coda
Keep the preparation simple with oxtail, tomatoes, wine, celery, aromatics, and herbs.
Coda with Pancetta
Add finely diced pancetta with the aromatics for additional savory richness.
Coda with Cocoa
Some Roman-style variations use a very small amount of unsweetened cocoa toward the end for deeper color and complexity.
Spicy Coda alla Vaccinara
Add a pinch of red pepper flakes with the garlic for a subtle Roman-style heat.
What to Serve with Coda alla Vaccinara
- Rustic Italian bread
- Creamy polenta
- Mashed potatoes
- Roman-style artichokes
- Roasted vegetables
- Sautéed greens
- Simple green salad
- Pasta or gnocchi
How to Store Leftover Coda alla Vaccinara
Allow the stew to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
The sauce will thicken as it chills. Reheat gently on the stovetop over low heat, adding a small splash of beef broth or water if necessary.
Can Coda alla Vaccinara Be Frozen?
Yes. Allow the stew to cool completely and transfer it to freezer-safe containers.
Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop until completely hot.
Ingredients
For the Oxtail
For the Aromatics
For the Braising Sauce
For Finishing
Instructions
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Pat the oxtail dry and season generously with salt and black pepper.
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Heat olive oil in a large Dutch oven and brown the oxtail pieces in batches until deeply caramelized.
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Remove the oxtail and sauté the onion, carrot, celery, and garlic until softened and lightly golden.
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Return the oxtail to the pot, add the red wine, and simmer while scraping the browned bits from the bottom.
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Add crushed tomatoes, tomato paste, beef broth, bay leaf, and rosemary.
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Cover partially and braise over very low heat for 2½–3 hours, turning the oxtail occasionally.
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Add the remaining celery during the final 30–40 minutes and continue cooking until the meat is extremely tender.
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Remove the herbs, adjust the seasoning, and allow the stew to rest for 15 minutes.
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Serve the tender oxtail with plenty of the rich tomato sauce and fresh parsley.
