Sancocho de Cola (Oxtail Colombian Soup)

by Erica Dinho on March 21, 2013

Sancocho de Cola

Sancocho is a popular soup in Colombia and elsewhere in Latin America and is a hearty and filling soup. The name of the dish “Sancocho” comes from the Spanish verb “sancochar“, which in English means to Parboil.

There are many variations of sancocho in Colombia, each region preparing it in its own way. But, it is basically a soup prepared using various meats, spices, herbs and root vegetables. Some of our Colombian sancocho recipes are: Sancocho de Pollo o Gallina (chicken sancocho), Sancho de Cerdo (pork sancocho), Sancocho de Pescado (fish sancocho), Sancocho de Guandu (pigeon peas sancocho, and Sancocho Costeño (Atalntic Coast sancocho), among others.

Sancocho de Cola (Oxtail Colombian Soup)

Sancocho de Cola is rich, hearty and full of flavor, and is one of the most requested Colombian dishes from my readers. So finally, I am posting the recipe on my site! Buen provecho!



(4 servings)

  • 2 pounds oxtails (cola de res)
  • 1/2 cup of aliños sauce
  • 3 ears fresh corn, cut into pieces
  • 12 cups of water
  • Salt and pepper, to taste
  • 2 green plantains, peeled and cut crosswise into 2 inch pieces
  • 6 medium white potatoes, peeled and cut in half
  • 1 pound yuca, cut into big pieces
  • 1/2 cup chopped fresh cilantro

Sancocho de Cola (Oxtail Colombian Soup)


  1. Place the oxtails in a large pot and cover with water. Cook for 30 minutes. Drain the pot and rinse the oxtails with water.
  2. Return the oxtails to the pot. Add about 12 cups of water, aliños sauce and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for about one hour. Skim the fat off the soup and add the corn and simmer for 1 hour more.
  3. Add the plantains, yuca and potato and cook for 35 minutes more. Add more water if necessary. Add chopped fresh cilantro and serve with avocado, white rice and ají on the side.
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{ 8 comments… read them below or add one }

1 Daphney March 21, 2013 at 1:34 PM

Why does the recipe calls for draining the pot after boiling the oxtails for 30minutes doesn’t that first water contain lots of flavor?


2 Erica March 21, 2013 at 1:59 PM

You don’t have to do it, but I like to do it because oxtails are very fatty!


3 Belinda @zomppa March 21, 2013 at 2:20 PM

I’m loving your version – always full of color and life.


4 Evelyne@cheapethniceatz March 21, 2013 at 5:28 PM

That looks like a wonderful soup. I just had an oxtail Jamaican curry last week, love shewing on the bones. This is a lighter version I would love to try.


5 Norma-Platanos, Mangoes and Me! March 22, 2013 at 9:39 AM

I just saw some oxtails and I was thinking of making them. Here you are and and it looks so good Erica. I remember oxtail being so inexpensive and boy have the prices gone up. Today I make una sopita de res…


6 Joanne March 22, 2013 at 11:24 AM

You don’t come across oxtails much in the US…wonder why that is. Looks like a great soup!


7 Tatiana-Que Cocinar March 22, 2013 at 5:27 PM


Como siempre con unas fotos bien provocativas.

Ahhh… y ya vote por ti.



8 Dolly March 23, 2013 at 1:40 PM

Joanne, check the areas where latinos and the people from the caribbean live and shop, in your area, and you will see plenty of oxtail.


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