A very popular Cebuano dish made from ox tail and ox skin. The key to this recipe is to blanch the ox tail and skin and cooked with plenty of aromatics to remove the strong smell of the ox/cow. My secret is the addition of Mallorca which is an anise flavored wine made in Cebu. Mallorca removed the strong smell and also helps to tenderize the skin.Anisado wine is a good substitute if you do not have Mallorca. This recipe requires long cooking because the ox skin is very tough. My version adds peanut butter is added to improve the flavor.
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