Vaccinara Tail

Vaccinara Tail 2018-03-28T23:02:58+00:00

Project Description

ARISTOCAMPO – THE BEST VACCINARA TAIL IN TRASTEVERE

The vaccinara tail proposed at our restaurant in Trastevere is prepared in its most savory and special version, as in the typical trattorias, with the final addition of a sauce made of dark chocolate and pine nuts.

This dish was born in the Regola neighborhood, only few meters from Aristocampo. It is the discrict of the descendants of the first “vaccinari”, those who butchered the bovines. This course is considered to be the queen of the “fifth quarter” (in Italian “quinto quarto”) due to the complexity of its preparation.

PREPARATION AT THE RESTAURANT

VACCINARA TAIL: ORIGINAL ROMAN RECEIPT

Leave the tail in the water for at least two hours, cut the pieces, properly washing the parts eliminating any trace of blood. Dry it with a clean rag.

Mince garlic, onion, carrot and celery. On the side, mince persil. Place the tail on a pot with extra virgin olive oil and let it amalgamate with a bit of minced lard.
Simmer with white wine until reduced, let it evaporate and cook for 15 minutes, mixing frequently. Add tomato, salt, pepper, and cover the pot and cook over a low fire for at lest 2/3 hours. Add hot water if it is getting too dry.
Just before remove the tail, melt a small cube of dark chocolate (30 gr.) and add pine nuts, mixing properly and cooking for few minutes.

RECOMMENDED MATCH

We recommend to combine the vaccinara tail with ruby red wines from Alto-Adige, suche as the Colterenzio Lagrein DOC or the Endrizzi Lagrein DOC. Both wines go particularly well with elaborate and savory meat dishes, such as the vaccinara tail.

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