How to Make Coda alla Vaccinara: A Roman Oxtail Stew Recipe

 

If you’re looking to experience the depth and heart of traditional Roman cooking, look no further than Coda alla Vaccinara — a rich, slow-cooked oxtail stew that’s beloved in the Italian capital. Rooted in the cucina povera (peasant cuisine) of Rome, this dish transforms a humble cut of meat into something truly unforgettable.

--- published by foodie Parmod.

🇮🇹 What is Coda alla Vaccinara?

Coda alla Vaccinara literally means “oxtail in the style of the butchers.” It originated in Rome’s working-class district of Testaccio, where slaughterhouse workers (vaccinari) were often paid with off-cuts of meat. Through ingenuity and long, slow cooking, they turned tough oxtail into a melt-in-your-mouth delicacy.

Today, this Roman oxtail stew is considered a staple of Roman cuisine — deeply flavoured, savoury-sweet, and often served with crusty bread or pasta to mop up the sauce.

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🛒 Ingredients for Coda alla Vaccinara (Serves 4–6)

1.5kg oxtail, cut into segments

2 tbsp olive oil

1 onion, finely chopped

2 carrots, chopped

2 celery sticks, chopped (reserve some celery leaves for garnish)

2 garlic cloves, minced

1 tbsp tomato purée

400g tinned chopped tomatoes

250ml dry red wine

500ml beef stock

2 bay leaves

A pinch of ground cloves

Salt and freshly ground black pepper

Optional: 20g raisins and 1 tbsp pine nuts (traditional sweet-savoury twist)

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🍳 How to Make Coda alla Vaccinara: Step-by-Step

1. Brown the oxtail

Heat the olive oil in a large heavy-based pot or Dutch oven. Add the oxtail pieces and brown them on all sides. Remove and set aside.

2. Sauté the vegetables

In the same pot, add the chopped onion, carrots, celery, and garlic. Cook over medium heat for 8–10 minutes until softened and golden.

3. Add wine and tomato

Stir in the tomato purée, then pour in the red wine. Let it bubble for a couple of minutes to reduce slightly. Add the chopped tomatoes and stir to combine.

4. Simmer the stew

Return the browned oxtail to the pot. Add the beef stock, bay leaves, ground cloves, and a pinch of salt and pepper. Bring to a simmer, cover, and cook gently for 3–4 hours until the meat is falling off the bone.

5. Finish with sweetness (optional)

For the classic Roman twist, stir in the raisins and pine nuts during the final 15 minutes of cooking. This adds depth and an authentic sweet-savoury balance.

6. Serve and garnish

Remove the bay leaves and skim off any excess fat. Garnish with chopped celery leaves or fresh parsley. Serve hot with crusty bread, polenta, or tossed with rigatoni pasta.

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🍽️ What to Serve with Coda alla Vaccinara

Crusty Italian or sourdough bread – for soaking up the rich sauce

Soft polenta – a traditional and creamy pairing

Rigatoni pasta – toss with sauce for a satisfying pasta dish

Roasted potatoes or mash – great for soaking up the stew’s richness

Pair the meal with a bold Italian red wine, such as Montepulciano d’Abruzzo or a Roman Cesanese.

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💡 Cooking Tips for the Perfect Coda alla Vaccinara

Cook low and slow: Oxtail needs time — rushing it won’t deliver the tender, fall-apart texture you want.

Skim the fat: Letting the stew cool slightly makes it easier to remove excess fat before serving.

Reheat for better flavour: Like many stews, Coda alla Vaccinara tastes even better the next day.

Try the sweet touch: Don’t skip the raisins and pine nuts — it’s what makes this dish uniquely Roman.

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🧊 Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove with a splash of water or stock.

Can be frozen for up to 2 months — defrost in the fridge before reheating.

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❤️ Final Thoughts

Coda alla Vaccinara is a true taste of Roman tradition — a dish that elevates a humble ingredient into a bold, satisfying meal. Whether you’re an offal enthusiast or just exploring Italian comfort food, this oxtail stew will become a cherished favourite in your kitchen.

It’s slow-cooked, rich, and absolutely perfect with pasta, polenta, or just some good bread. Give it a try — and let the flavours of Rome come alive in your home.

--- write ✍️ by foodie Parmod.

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