{"id":14872,"date":"2025-11-04T11:39:52","date_gmt":"2025-11-04T10:39:52","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/?p=14872"},"modified":"2025-11-04T11:39:52","modified_gmt":"2025-11-04T10:39:52","slug":"coda-alla-vaccinara-the-creamiest-and-most-storied-roman-stew","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/coda-alla-vaccinara-the-creamiest-and-most-storied-roman-stew\/","title":{"rendered":"Coda alla Vaccinara: the creamiest and most storied Roman stew"},"content":{"rendered":"

Among the most beloved recipes in traditional Roman cuisine, coda alla vaccinara<\/strong> holds a place of honor. This stew of oxtail<\/strong> slowly cooked with celery, tomato, white wine, lard, pine nuts, and a touch of cocoa<\/strong> is a true explosion of flavor, history, and character. Born in the slaughterhouses of the Testaccio<\/a> neighborhood, this recipe represents the essence of the so-called quinto quarto\u2014the popular tradition that turned the humblest parts of the animal into genuine delicacies.<\/p>\n

Its name comes from the vaccinari<\/em>, the butchers of the old Mattatoio of Rome, who received part of their pay in offal: feet, innards, and of course, tail. With ingenuity and a hunger for good food, they transformed these leftovers into a slow-cooked stew, perfumed with celery and cloves, so delicious it soon moved from the taverns of Monte dei Cocci to tables across the city.<\/p>\n

Yes, although it was born as food for the poor, coda alla vaccinara<\/strong> has ended up conquering the menus of trattorias and even Rome’s finest restaurants. Every neighborhood has its version: in Trastevere<\/a> they add pine nuts and raisins, some prefer to add cocoa at the very end, and there are those who use more celery than seems reasonable\u2026 but that’s the secret. Celery, \u201ca cascoporro\u201d (in abundance), because amid all the creaminess, it lends freshness and balance.<\/p>\n

This is a dish that smells of history, Sundays, and patience. It is the Rome of big pots, of sauce that bubbles away for three or four hours, of kitchens where time is measured not in minutes but in spoonfuls of flavor. Here I show you my version, with all my tips to ensure it’s as creamy and tasty as the Roman original.<\/p>\n

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Watch the video with all the steps<\/strong><\/h3>\n

Below you can watch the video showing every step to prepare a truly authentic and easy coda alla vaccinara<\/strong>.
\nIn the video, I also show you how to use the stew’s sauce to make some spectacular rigatoni alla romana<\/strong>: this way, you’ll have a first and second course from the same dish, just like in Rome.
\nAnd if you haven’t done so yet, I invite you to subscribe to my YouTube channel<\/strong><\/a> so you don’t miss any new recipes.
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\"Coda<\/div><\/div><\/div>