Coppiette

In the Roman cuisine “coppiette” are meat-balls. They are prepared with raw meat or, in cheap version, with the boiled meat.

Coda alla vaccinara [ Oxtail “alla vaccinara” ]

In the gastronomic language the oxtail is that one of beef only. Oxtail “alla vaccinara” is a typical prescription of  popular Roman cuisine. It was cooked above all in Testaccio and Regola districts, because there lived many herdsmen and skins tanners. The oxtail was once given to them like integration of the pay and herdsmen made cook it in the taverns. The oxtail is cooked with the addiction of the “gaffi”, the bovine cheeks. Its obligatory accompaniment is the celery.

Le Regolante
So’ tutte magna code e sso’ ccarine,
So’ ttutte tutte magna code e sso’ galante.