The Coda alla Vaccinara is an emblematic dish of Roman cuisine with deep roots in the culture and history of Rome. One of the first notes is found in a book by Ada Boni of 1929 that indicates the home recipe.
It derives its origins from the use in the kitchen, among the poorest population of Rome, of the “fifth quarter” of the scraps of slaughter.
Its name takes its cue from the “vaccinari” that is the butchers who were in charge of the skinning of the cattle. They worked at the slaughterhouse, in the district of Testaccio, and often they were not paid with a real salary but were paid with these scraps. Since there were no refrigerators, these meats had to be cooked immediately and then were given by the butchers to the nearby taverns to cook them
Although it was born as a poor dish, soon the Roman bourgeoisie also began to use it.
Its preparation is elaborate but must never miss the celery, onion, carrot, tomato sauce, bitter cocoa, and, of course, oxtail. The addition of pine nuts and raisins in some variants can give a note of sweetness and crunchiness to the dish, creating a really interesting combination of flavors.
La coda alla Vaccinara is a dish that is now found on all the tables of restaurants in Rome but a tour in Testaccio will allow you to enjoy this excellent dish in the restaurants where it was born such as “Checchino from 1887” which was among the first to cucocera the tail with the recipe that we still know today. You can also visit the Slaughterhouse (born in 1891) which has recently been converted into a space where cultural events of various kinds (exhibitions, concerts, etc.) are held.
How to get there: (we have chosen public transport)
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