Coda alla Vaccinara, or Roman oxtail stew is a staple in many Roman homes. Famous for centuries, it used the part of the ox that used to be considered good enough for the hoi polloi. Nowadays oxtails, much like lobster and oysters before them, has gone from poor people’s food to a delicacy and can be found in upscale trattorias. Here is a recipe: Ingredients for Roman Oxtail Stew Recipe 3 to 4 lbs. oxtails 1/4 lb. pork rind Olive oil 2 onions, minced 2 stalks celery, minced 4 carrots, minced 3 sprigs of fresh parsley, minced 2 1/2 cups red wine 2 oz. dried mushrooms such as porcini 2 tbs. butter 4 tbs. potato flour Salt and pepper to taste Preparation for Roman Oxtail Stew Recipe Cut the pork into thin strips, then heat 1/2 cup of olive oil in a large pan. Add the pork rind, then all the vegetables and the oxtails. Sauté, season with salt and pepper, and add the wine. Cover and cook over low heat until the vegetables start to soften, and the wine has been reduced a little. Add enough water to cover the meat. Cover the pan tightly then simmer for 2 to 3 hours or until the oxtail is tender. While the stew is cooking, soak the dried mushrooms in hot water for about 30 minutes. Drain. Then, heat 1/4 cup of olive oil in a saucepan, and sauté the mushrooms for a few minutes. After the oxtails are tender, use a spoon to remove the froth from the liquid. Bring the liquid to the boil. Knead the butter and potato flour together until it’s smooth and stir into the stew in small pieces. Continue to cook until the sauce has thickened. Keep skimming off surplus fat then add the mushrooms. Cook for a few minutes longer, then transfer the pieces of oxtail to a deep dish. Pour the sauce over and serve immediately with boiled potatoes. Best Wine Pairing: Vino Nobile di Montepulciano