Menudo Sulipeña is a type of menudo but instead of pork pieces this one uses oxtails. Menudo means “little stew” which refers to a dish of slowly chopped pieces of meats and vegetables. Sulipena on the other hand I guess comes from the word Sulipan a town in Pampanga which was quite famous during the old days for being the favourite place for foreigners to dock their ship and trade with the locals. During the sugar trade in Sulipan the exclusive Sulipena cuisine was born and one of those is our dish today called Menudo Sulipeña.
It was Chef Gene Gonzalez who shared this to the rest of the world through his recipe book Cocina Sulipena: Culinary Gems from Old Pampanga and through his restaurant called Cafe Ysabel. I haven’t tried the real thing, but the recipe is published online and on recipe books for us not in Manila to enjoy. His version is quite sophisticated where oxtails are deboned before serving, for our version we will serve it with bone on a I love nibbling on them, there are also small changes on the ingredients, but the essence will still be the same.
- 1½ kg oxtails
- ½ cup bacon scraps
- 150 g chorizo, sliced
- 1 red capsicum, cubed
- 1 large carrots, cubed
- 400 g can chickpeas
- 400 g can chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp brandy
- 1 tsp paprika
- 1 tsp dried chilli flakes
- 1 whole garlic, pounded
- 1 red onion, finely chopped
- olive oil
- freshly ground black pepper
- Season oxtails with salt and freshly ground black pepper
- In a deep heavy bottomed pot add olive oil then brown oxtails on all sides. Remove from pot then set aside.
- In the same pot add olive oil if necessary then sauté garlic and onions.
- Add the bacon scraps and chorizo, cook for 2 minutes.
- Add the tomato paste then cook for 30 seconds.
- Add the oxtails back, include the chopped tomatoes, paprika and dried chilli flakes. Pour enough water to cover the meat then bring to a boil, lower the heat then simmer for 1 hour and 30 minutes.
- Add capsicum, carrots, chickpeas and tomato paste then continue to simmer for 30 more minutes or until meat is fork tender.
- Season with salt and freshly ground black pepper, add the brandy, give it a good mix then serve.