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This superb oxtail stew, known as coda alla vaccinara, is an iconic dish of Rome. Oxtail, though very much in vogue today, once fell into Rome's Quinto Quarto – or 'fifth quarter' – of meat cuts and offal, considered at the time to be the lowliest around but thriftily utilised up in a number of stunning dishes. Learn how to make polenta to serve with this dish in our handy guide.
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