Sopa de cola

Sopa de cola, or oxtail soup, is a traditional Nicaraguan soup. The soup is typically cooked in a large metal pot over an open fire. Oxtail is cooked slowly in water with a variety of vegetables, herbs, spices, and seasonings added at staggered intervals throughout the cooking process.

Onions, scallions, carrots, tomatoes, bell peppers, chayote squashes, pipián squashes, chilote (baby corn), quequisque (a starchy root), ripe plantains, ears of corn, cilantro, and lemon juice are typical ingredients used in the preparation of this rich soup.

The slow-cooking method yields a flavorful broth filled with tender bone-in meat and vegetables. Sopa de cola is typically served piping hot, with rice or chili peppers on the side.