Coda alla Vaccinara (Oxtail Stewed in Tomato Sauce)

All regions of Italy have their own traditional dishes, referred to as piatti tipici. I like to cook my way through Italy by trying piatti tipici  from different regions. Coda alla Vaccinara is a typical dish from the cucina povera (poor man’s kitchen) of Rome (Lazio). Oxtail is part of what is called the quinto quarto (the fifth quarter), the less desirable parts of an animal that remain when all the nice parts have been taken. As often with traditional Italian dishes, there are many different versions. I made an elaborate version with  raisins, pine nuts, and cocoa powder in the sauce. The sauce can be served over penne rigate or rigatoni, which is called Rigatoni al Sugo di Coda. Continue reading “Coda alla Vaccinara (Oxtail Stewed in Tomato Sauce)”