Rabo de toro, a hearty stew made with bull tail meat. It is surely one of the most delicious cold-weather dishes in Spain.When you find rabo de toro in a restaurant in Spain, you aren’t guaranteed that it is actually bull tail. It’s highly unlikely, however. More likely it’s oxtail or cow tail, but without going into the differences between all of these animals, let’s just agree that it is nearly always delicious!
I first tried this dish in Cordoba, where rabo de toro is one of the city’s most famous dishes. It was served next to a heap of french fries and the plate was covered in a thick brown gravy.
