Oxtail stew: what it is and where to eat it
Coda alla vaccinara
A hearty slow-cooked stew made from oxtail, often prepared with celery, carrots, onions, and tomato.
9 restaurants on Tastavo serve it
- Cuisine
- Italian (Roman)
Typical ingredients
- oxtail
- celery
- carrots
- onions
- tomato
- red wine
History of the dish
Italy
- Origin
- Italy
Read more
Coda alla vaccinara (Italian: [ˈkoːda alla vattʃiˈnaːra]) is an oxtail stew in modern Roman cuisine including various vegetables, notably celery. The tail is considered offal, nicknamed in Rome the quinto quarto (lit. 'fifth fourth').
Excerpt from the Wikipedia article “Coda alla vaccinara” · version used · CC BY-SA 4.0
Where to eat it
Rome
- La Canonica Coda alla vaccinara€16
- Dietrocasa - Trattoria Pizzeria Coda alla vaccinara€15
- Nonna Betta Coda alla vaccinara€17
- Al Giardino Del Gatto E La Volpe Coda alla vaccinara€15
- Checchino dal 1887 Coda alla vaccinara
Milan
- Daje Cucina Romana Coda alla vaccinara€19
Bilbao
- Casa Rufo Estofado de rabo€29
Alicante
Mahón
- La Jarrita Bar RABO DE TORO€17.50
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.