Coda Alla Vaccinara

Name: Coda Alla Vaccinara
Yield: serves 4
Ingredients: 1 oxtail (about 2 1/2 to 3 pounds), whacked into 2- to 3-inch pieces; 3 ounces salt pork; 1 large bunch of flat-leaf parsley; 4 fat cloves garlic, peeled and crushed; 1 large yellow onion, peeled and minced; 2 small carrots, sliced; Hearts and leaves of 2 large bunches of celery, the hearts sliced, and the leaves chopped; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; 2 cups dry white wine; 1/2 cup tomato puree; 1 cup water; 1 1/2 teaspoons fine sea salt; Freshly cracked pepper

January 24, 2012

Roman ox butchers, known as i vaccinari, have been attributed authorship for this most characteristic dish of la cucina povera romana. Honored as savvy, inventive cooks, the butchers were and are wont to pot up the most particularly toothsome nuggets plundered from the great beasts. The tail of an ox, though it surrenders inconsiderable flesh, is of the tenderest texture and most delicate savor to be gleaned from the whole hulk of him.

Recipe notes

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