Menudo Sulipeña (Oxtail Stew) Recipe


  • 1 kilo oxtail cleaned and washed
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 1 head garlic, chopped
  • 1 medium onion, chopped
  • 1 red pepper, seeded and roasted
  • 1 green pepper, seeded and roasted
  • Dash of paprika picante
  • ½ cup ham, cubed
  • ½ cup sliced chorizo Bilbao (Spanish sausage)
  • 1 cup tomato sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon cooked garbanzos (chick peas)
  • 1 tablespoon Spanish brandy
  • Salt and pepper


  1. Pressure cook oxtail 20-25 minutes or simmer with enough water to cover until tender. Debone and cut into ½- inch cubes. Set the stock aside.
  2. In a casserole, heat butter and olive oil. Sauté garlic and onion, then add red and green peppers and paprika. Stir fry 2-3 minutes. Add oxtail, ham, chorizo, tomato sauce and tomato paste. Add stock and simmer over low fire about 10 minutes. Add garbanzos and brandy. Season with salt and pepper.

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About the Author

Jervie David Montejar
A food lover who wants to try every delicious dishes around him and spread the news to everyone to try it as well. Finding the latest trends about food and restaurants around Cebu and the rest of the world :) "Life is uncertain. Eat dessert first." -Ernestine Ulmer
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