I remember eating ox tail soup as a kid on special occasions such as Christmas dinner, and I always loved it. To this day it’s one of my favorite soups. You can imagine that when I went to Rome recently and I found a classical Roman dish of stewed ox tail I was quite excited. The only thing holding me back was that it was served on the bone, and I’ve never been good at picking meat of bones.
The dish arrived with four big chunks of ox tail covered in a tomato sauce – anything “alla Romana” usually had tomato sauce. Like I was afraid of, the meat was difficult to get off the bones. It had been cooked till very tender, but it wasn’t exactly falling of the bone either, so you really had to pry at it. The meat that I did manage to get off was just like I remember from the soups, mild in flavor and super tender. Just a shame I couldn’t get much meat off of it.
Fear Factor – 2 / Taste Test – 7