Oxtail Soup — Hawaiian Sunday Tradition
Multi-Cultural Hawaiian
Oxtails are blanched to remove impurities, then simmered for four to six hours with ginger, star anise, dried orange peel, and salt until the collagen has completely melted into the broth. Mustard cabbage, peanuts, and cilantro are added. Served with rice, chili pepper water, and shoyu on the side. The broth should be clear but intensely flavourful — rich enough to coat the lips.