The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen.

Different versions of oxtail soup exist: an ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era; Korean; Chinese in Indonesia, where it is called sop buntut; and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century.

[1] The broth has a sweet and subtle flavor of star anise, a common signature of oxtail soup in Hawaii popularized by Kapiolani Coffee Shop.

[2][3] In addition to star anise, common spices include ginger, onions, chen pi (dried citrus peel), peppercorns and bay leaves.

Indonesian sop buntut is seasoned with shallot, garlic and native spices such as black pepper, nutmeg, and clove.

The broth is made with raw oxtail, garlic, salt, black pepper, green onions and other typical Korean flavors.