 A plate of coda alla vaccinara | |
| Alternative names | Coda |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Lazio |
| Main ingredients | Oxtail, celery, carrot |
| Variations | Rigatoni al sugo di coda |
Coda alla vaccinara (Italian: [ˈkoːda alla vattʃiˈnaːra]) is an oxtail stew in modern Roman cuisine[1] including various vegetables, notably celery. The tail is considered offal, nicknamed in Rome the quinto quarto (lit. 'fifth fourth').[2]
- ^ Fodor's (2011). Fodor's Southern Italy. Fodor's Travel Publications. ISBN 978-0307928160.
- ^ Massimo Alberini, Giorgio Mistretta, Touring Club Italiano, Guida all'Italia Gastronomica, 1984, p. 287