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#55 of forgotten Italian classics: coda alla vaccinara
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#55 of forgotten Italian classics: coda alla vaccinara



#55 Forgotten Italian Classics: Coda alla Vaccinara (Rome)

Now I get why Romans loves coda alla vaccinara so much. It’s rich, slow, and built from what used to be scraps: oxtail, celery, tomato, a bit of wine, and a lot of time. The sauce turns thick, the meat falls apart, and that’s when you know it’s ready.

Full recipe with story, method, tips & wine pairing coming soon on Substack (link in bio).

#codallavaccinara #romanfood #cucinapovera #slowfooditaly #forgottenitalianclassics #italianrecipes #romefood

Welcome to forgotten Italian classics where Italian food becomes more than just pasta and pizza. Today we’re in Rome discovering a koda laachinara a lost stew born in the old district of the statue where part of the bachelor salary the vatinary was paid in scraps. They brought home heads, tribes and tails but turned them into something special. This is where the quinto romano was born. From oxtail they built a dish of patience and skills. Browning through to simmer with plenty of celery, wine and tomatoes until the meat slip from the bone and the sauce on deep and thick. You stay close to Rome. Maybe because it takes hours to make, but I promise every hour give you something special back. Flavor, balance, and that quite joy you only get from slow cooking. Raton lainara comes usually the next day. Therefore, one good stew feed you twice. So, if you ever want the real taste of Rome, start here with a pot of oxtail, a few strokes of celery, and the time they deserve.

21 Comments

  1. @ronaldo-e5q

    Now oxtail cost a pretty penny in the USA… it used to be a cheap cut of meat for poor people 😊

  2. @evancurhan4121

    As an American who had lived in Rome, this is so beautifully representative of the Roman ethos in a way that’s digestible to an American audience and I love it. Can we see trippa alla Romana or carciofi alla giudea prossima per favore??

  3. @Fra.Stornato

    Love this, coda is one of my favourite dish!
    If I may suggest one recipe I think "Stracciatella Romana" would be great. Simple dish, humble origins but definitely tasty and comforting.
    Keep it coming Massi!

  6. @giuseppelogiurato5718

    It's funny how the Italian accent (in English) is a sure sign of where you are from in Italy.. someone from Lazio or Toscana speaking English is going to sound very different than someone from Puglia or Campania or Calabria speaking English, but only to the trained ear… (I'm Basilicata, and no one can understand us, neither Italian nor English; we have our own different way of talking funny, in any language, lol)

  8. @vick-kciv

    L' unico appunto da fare è che almeno qui in Italia, la coda alla vaccinara non è affatto dimenticata 😂

  12. @surplus2720

    Bro who don't have 90 yo nonna woking up at 4 am and start making freaking sugo , any sugo whit meat involved at 7 of the morning???

    Miss my nonna .. Lucky I learned as much as I could while all the years I took care of her and nonno

  14. @fredsmith5782

    Looks like an ox tail stew. Back in the day when ox tail was still cheap. I guess we’ll have to use the head as head as you said in the video. Ox tail is expensive where I’m from.

  19. @ShaRais01

    Adoro le tue ricette! Ma io che sono una capretta in inglese faccio fatica a capire bene. Anche perché i tuoi classici dimenticati spesso non sono conosciuti nemmeno in italia ( o almeno non in tutta per esempio io sono in lombardia e alcuni classici di altre regioni non li conoscevo) io ti direi di aprire un secondo canale con il voice over in italiano. Magari pubblicando i video dopo quelli in inglese, così avresti la doppia visualizzazione. Perché per vedere la ricetta in italiano prima devi vederla in inglese.