Coda alla vaccinara
| 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 including various vegetables, notably celery. The tail is considered offal, nicknamed in Rome the quinto quarto (lit. 'fifth fourth').