The bull´s tail one of the recipes is renowned cuisine of Cordoba, a city of great bullfighting tradition. It is served as a main course and usually accompanied by chips. To prepare oxtail is first fried two chopped onions in extra virgin olive oil. Having done this, two tails are added toro clean and sliced along with three tomatoes, three green peppers, four carrots and three heads of garlic (all chopped too). Also add a little paprika, saffron threads, peppercorns and salt. Sauté fire for twenty minutes uncovered and then add a pint of white wine Montilla-Moriles, to let simmer unopened until the meat is tender. It is advisable to rest for at least two hours.