Oxtail

Oxtail is the main ingredient of the Italian dish coda alla vaccinara (a classic of Roman cuisine).

Oxtails are also one of the popular bases for terrine-like kholodets, the Eastern European aspic dish, also prepared from cows' knees, pig trotters or ears.

Oxtail is also very popular in South Africa, where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire.

Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain,[4] Korea and Indonesia.

In Korean cuisine, a type of gomguk (beef bone soup) made with oxtail is called kkori-gomtang (꼬리곰탕).