Coda alla vaccinara, a traditional Roman main course

Roman-Style Oxtail Stew (Coda alla Vaccinara)

02/27/2026

It’s one of the most iconic dishes in Roman cuisine, right alongside Cacio e Pepe. Rustic, bold, and full of depth, this recipe elevates one of the humblest cuts of meat into one of the city’s most beloved specialties: we’re talking about coda alla vaccinara, Roman-style oxtail stew.

Some say this dish was already prepared in Ancient Rome. More likely, its origins trace back to the 1300s thanks to the work of a vaccinaro, a butcher. In the past, the workers of the Testaccio slaughterhouse received part of their pay in the "fifth quarter", the less prized cuts of the animal such as tripe and offal. These cuts were then sold to everyday people, who couldn’t afford the more expensive ones. From these humble beginnings, coda alla vaccinara eventually made its way to the tables of the upper classes: its long, elaborate preparation often compared to another prestigious family dish, braised beef with celery.

Today, we’ll show you how to prepare this hearty, flavor-packed Roman classic using the recipe of our Cesarino Marco from Scansano, so you can bring all the taste and tradition of Rome straight to your table.

Coda alla vaccinara, a traditional Roman main course, Cesarino Marco

Coda alla vaccinara, a traditional Roman main course, recipe by Cesarino Marco

Roman-Style Oxtail Stew (Coda alla Vaccinara)

The classic Roman main course: a rustic, flavorful dish with humble origins

DifficultyMedium

Preparation time4h

Cooking time3h

Servings4

€

CostMedium

Ingredients

1 whole oxtail
500 g peeled tomatoes
1 carrot
1 onion
1 head of celery
Extra-virgin olive oil
Salt and pepper

Method

Finely chop one celery stalk, the carrot, and the onion, then sauté them in plenty of extra-virgin olive oil.
Meanwhile, rinse the oxtail pieces with water and soak them in red wine for five minutes.
Add the oxtail to the sautéed vegetables and brown it over medium heat with the lid on for at least half an hour. Place the peeled tomatoes in a bowl and crush them by hand.
Clean the celery and cut it into pieces.
After turning the oxtail several times in the sauté, add the tomatoes, salt, and pepper.
Add some water. Let it boil over medium heat, keeping it covered
When about half an hour of cooking time remains, add the celery and finish cooking with the pot uncovered.