This typical Roma dish is phenomenal, one of the best.  If you never ate oxtail, it’s time for you to try it! It is easy to make but takes time –although there is nothing you need to do after the first 20 minutes of work. You can leave the house for 3 hours or so if needed while the dish cooks slowly, so for my lifestyle, it’s a perfect dish for a week end.

Ingredients

  • 1 package of rigatoni or paccheri rigati (you can use any pasta, but these are the types I recommend)
  • 3 lbs (1.5 kg, or about 6-8 pieces) of oxtail, each about 2 inches tick
  • 2 garlic cloves, peeled and sliced into several large pieces
  • 1 medium red onion, chopped
  • 1 or 2 calabria or thay peppers minced
  • ½ cup parsley, minced
  • 1 cup white wine
  • 150 g pancetta or guanciale (both work) and about 100 ml olive oil
  • 1 box peeled tomatoes chopped, “Pomi” (about 750 grams)
  • ½ cup of extra virgin olive oil
  • 1 cup freshly grated pecorino romano –or if you prefer parmigiano
  • Salt
  • A good pot; I use a Staubb, which allows you to cook slowly

Preparation

  1. Sautè the garlic in olive oil over medium-low heat together with oancetta. As soon as the garlic cloves become golden, remove it with a fork or a slotted spoon.
  2. Add the chopped onion, parsley and hot pepper.
  3. Turn the heat to medium and sautè the onion until it becomes translucent.
  4. Bring the heat to medium-high/high, add the pieces of oxtail and brown each side for about 3 minutes
  5. Add 1 cup of white wine, mix well, and wait 2 minutes so most of it evaporates.
  6. Add chopped tomatoes, salt lightly, reduce the heat to low or very low depending on your stove. Cover and cook for 5 hours mixing every hour or so.
  7. Remove the cover and dry up the liquid, till it becomes thicker, say like a yogurt.

    Sugo Con Coda Alla Vaccarina

    The sugo (sauce) as it cooks in a saucepan

  8. In the meantime, cook the pasta, remove very al dente, about 2minutes before you would normally remove from heat. Drain it and pour into the pot with the sauce from which you removed the pieces of oxtail.
  9. Turn the heat to high, and mix the pasta and the sauce continuously 3 minutes.
  10. Remove from the heat, add the freshly grated Pecorino cheese and mix well.
  11. Put a piece of oxtail in the center of the dish, add pasts on top and enjoy!

 

Italiano: Oxtail Rigatoni strascicati nella coda alla vaccinara

Tipico piatto di Roma.  Meraviglioso, se non lo avete mai provato, fatelo!

Ingredienti (per 4-6 persone)

  • 600 g di Rigatoni o paccheri
  • 5 kg cioe` 6-8 pezzi di coda a pezzi alti circa 3-4 cm
  • 2 spicchi d’aglio
  • 1 cipolla media
  • Prezzemolo,
  • Un bicchiere di vino bianco
  • 150 g di pancetta
  • 1 pacco di pomi schiacciati o altri pelati (circa 700 g)
  • 100 ml. di olio d’oliva
  • Sale
  • Circa 200 grammi pecorino grattato
  • Una buona casseruola meglio se di ghisa con coperchio (tipo Staubb)

Preparazione

  1. Soffriggere aglio in circa 100 ml di olio d’oliva l’olio, appena prende colore toglierlo e aggiungere la pancetta a dadini di circa 2 x 1 cm, e prezzemolo tritato e peperoncino. Abbassare il fuoco e cuocere coperto 10-12 minuti
  2. Appena la cipolla comincia a essere translucida aggiungere I pezzi di coda e fare rosolare a fuoco forte circa 3 minuti per lato.
  3. Aggiungere 1 bicchiere di vino bianco, fuoco forte, girare circa 2 minuti
  4. Aggiungere 1 scatolo di pomi, salare –poco- coprire e abbassare il fuoco a minimo, circa 5 ore, finche` la carne si stacca dall’osso premendo col cucchiaio. Poi alzare un po’ il coperchio e ridurre il liquido all’essenziale per girarci dentro la pasta, cioè deve essere un sugo non un brodo
  5. Lessate la pasta toglietela molto molto al dente e ripassatela nel sugo da cui avrete rimosso la coda per circa 3 minuti a fuoco forte.
  6. Aggiungere pecorino o parmigiano, come preferite (io preferisco pecorino).
  7. Mettere un pezzo di coda nel centro del piatto versarci sopra la pasta e buon appetito.