About: Coda alla vaccinara

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Coda alla vaccinara [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 'the fifth fourth'.

Attributes	Values
rdf:type	Thing Food yago:WikicatBeefDishes yago:WikicatMeatDishes yago:Article100022903 yago:Artifact100021939 yago:Container103094503 yago:Crockery103133538 yago:Dish103206908 yago:Instrumentality103575240 yago:Object100002684 yago:PhysicalEntity100001930 Food yago:Tableware104381994 yago:Ware104550840 yago:Whole100003553
rdfs:label	Coda alla vaccinara (en) Coda alla vaccinara (de) Coda alla vaccinara (es) Coda alla vaccinara (fr) Coda alla vaccinara (it)
rdfs:comment	Coda alla vaccinara [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 'the fifth fourth'. (en) Coda alla vaccinara es un guiso de rabo de toro en la cocina romana moderna que incluye varias verduras, en particular el apio. La cola se considera despojo, apodada en Roma 'el quinto cuarto'. (es) La coda alla vaccinara prononcé : [ˈkoːda alla vattʃiˈnaːra] est un ragoût de queue de bœuf de la cuisine romaine moderne comprenant divers légumes, notamment du céleri. La queue est considérée comme un abats, surnommé à Rome le quinto quarto, « le cinquième quart ». (fr) La coda alla vaccinara è un piatto tipico della cucina romana, costituito dalla coda del bovino (di solito bue) stufata, condita con verdure varie. (it) Coda alla vaccinara ist ein Schmorgericht der römischen Küche aus Ochsenschwanz. Traditionell hat es durch die Zusammenstellung der Zutaten und Gewürze einen kräftigen, leicht süßsäuerlichen Geschmack (in agrodolce). Der Name leitet sich von den früher vaccinari (nach italienisch vacca ‚Kuh‘) genannten Rindermetzgern ab, die das hochwertige und teuerere Fleisch verkauften und die weniger ertragreichen Stücke wie Innereien, Kopf und den Schwanz selbst aßen; diese werden in der italienischen Küche als das quinto quarto ‚fünftes Viertel‘ bezeichnet. (de)
foaf:name	Coda alla vaccinara (en)
name	Coda alla vaccinara (en)
foaf:depiction
dc:type	Main
dct:subject	Beef dishes Cuisine of Lazio
Wikipage page ID	2697290 (xsd:integer)
Wikipage revision ID	1070257394 (xsd:integer)
Link from a Wikipage to another Wikipage	Bay leaf List of beef dishes Regola Down and Dirty (film) Raisin Prosciutto Nutmeg Onion Quinto quarto Cinnamon Bouquet garni Roman Cuisine Chocolate Clove Oxtail stew Trastevere Garlic Beef dishes Cuisine of Lazio Nino Manfredi Celery Testaccio List of Italian dishes Rigatoni Italy Oxtail Soffritto Lazio Black pepper Herb Tomato Pine nut Candied fruit Carrot Red wine Romanesco dialect Offal Pancetta Parboiling Stalk (botany) Sweet-and-sour
sameAs	Coda alla vaccinara Coda alla vaccinara Coda alla vaccinara Coda alla vaccinara Coda alla vaccinara Coda alla vaccinara Coda alla vaccinara Coda alla vaccinara Coda alla vaccinara
dbp:wikiPageUsesTemplate	dbt:Cite_book dbt:IPA-it dbt:Infobox_prepared_food dbt:Portal dbt:Reflist
thumbnail	wiki-commons:Special:FilePath/Coda_alla_vaccinara-01.jpg?width=300
alternate name	coda (en)
caption	A plate of coda alla vaccinara (en)
country	Italy
course	Main (en)
main ingredient	Celery Oxtail Carrot
region	Lazio
served	Warm (en)
variations	Rigatoni al sugo di coda (en)

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