Name: Zippys Oxtail Soup Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 3 pounds oxtail; 2 dried orange peel pieces (chen pi); 1 orange -only if making your own dried peel; 3 star anise pods; 2 ounces fresh ginger, peeled and thinly sliced; 1 tablespoon salt; 1 cup raw peanuts; 1 pound kai choi (mustard cabbage) or baby bok choy, chopped; 12 cups water, plus more to cover; ⅓ cup fresh cilantro, chopped -for garnish; 2 green onions, sliced -for garnish; 3 cups steamed white rice -to serve

Jump to Recipe

If you grew up in Hawaii -or have ever waited in line at Zippy’s at 2 a.m. – you already know that Hawaiian oxtail soup is in a league of its own. Unlike the thick, heavy, stew-style oxtail dishes found in Caribbean or Southern cooking, this Chinese-influenced island classic features a crystal-clear, deeply aromatic broth infused with dried orange peel, star anise, ginger, and peanuts.

The oxtail simmers low and slow until the meat literally falls off the bone. This copycat Zippy’s oxtail soup recipe brings that unmistakable local comfort food straight to your kitchen -no plane ticket required.

Table of Contents

The “Ninth Island” Connection: Las Vegas

While Zippy’s is the undisputed king of oxtail soup in Hawaii, locals know that the ultimate late-night craving happens in Las Vegas. Hawaii residents flock to Vegas in such numbers that it’s earned the nickname “the Ninth Island.” If you ever find yourself at the California Hotel or the Fremont Hotel in downtown Vegas, their oxtail soup is legendary.

At the “Cal,” it’s famously only available at night, and you can expect a long line of expats and tourists waiting for a taste of home. This recipe brings that exact late-night Fremont Hotel comfort right to your kitchen, no matter where you live.

There’s nothing harder than moving away from the islands and realizing you have nowhere to get a good bowl of local comfort soup. Whether you’re missing a classic bowl of Zippy’s oxtail soup or craving a rich, traditional pig’s feet soup, recreating these dishes at home is the best cure for homesickness. With a clean broth, fall-off-the-bone oxtail, and those unmistakable aromatics, this recipe gets you there.

What Does Hawaiian Oxtail Soup Taste Like?

Hawaiian oxtail soup tastes clean, warming, and remarkably aromatic rather than heavy or greasy. The broth is light-bodied and almost translucent, carrying a gentle citrus perfume from dried orange peel (chen pi) and a subtle licorice warmth from star anise. Fresh ginger brings a bright, peppery heat that cuts straight through the richness of the beef.

The oxtail itself is silky, gelatinous, and fall-apart tender, while boiled peanuts add a soft, nutty bite. Finished with fresh cilantro and green onion, every spoonful is savory, fragrant, and deeply comforting without ever feeling weighed down.

Ingredients & Kitchen Equipment

Ingredients

3 pounds oxtail
2 dried orange peel pieces (chen pi)
1 orange -only if making your own dried peel
3 star anise pods
2 ounces fresh ginger, peeled and thinly sliced
1 tablespoon salt
1 cup raw peanuts
1 pound kai choi (mustard cabbage) or baby bok choy, chopped
12 cups water, plus more to cover
⅓ cup fresh cilantro, chopped -for garnish
2 green onions, sliced -for garnish
3 cups steamed white rice -to serve

Kitchen Utensils

Large stockpot or Dutch oven (8-quart or larger)
Second pot or colander (for parboiling and draining)
Vegetable peeler (for orange peel)
Parchment-lined baking sheet (if drying your own peel)
Spoon (for scraping ginger skin)
Sharp chef’s knife and cutting board
Ladle and slotted spoon
Fine mesh skimmer (for surface impurities)
Airtight container (for storing extra dried peel)
Serving bowls and rice bowls

Preparation Time, Cooking Time & Servings

Prep Time: 20 minutes
Parboil Time: 15 minutes
Simmer Time: 3.5–4 hours
Total Time: Approximately 4.5 hours
Servings: 6
Difficulty: Intermediate (easy technique, long cook time)

How to Make Zippy’s Oxtail Soup

Step 1 -Make Your Own Dried Orange Peel (Optional)

If you can’t find dried orange peel at your local Asian market, make your own. Use a vegetable peeler to remove only the outer orange skin from 1 orange, being very careful not to cut into the bitter white pith underneath. Lay the peels flat on a parchment-lined baking sheet.

Step 2 -Bake and Dry the Peel

Bake the peels at 200°F (95°C) until they curl up and become slightly hardened. Extra dried peels will keep in an airtight container in a cool, dark place for up to 12 months -so it’s worth making a batch.

Flavor Secret: Dried orange peel (chen pi) and a generous amount of fresh ginger are the two defining ingredients of the Zippy’s-style broth. Skip the pith entirely -even a little white will turn your broth bitter.

Step 3 -Prep the Ginger

Scrape the skin off the ginger using the edge of a spoon rather than a peeler -it removes the thin skin without wasting any of the flesh. Slice the peeled ginger thinly so it releases maximum flavor into the broth.

Step 4 -Parboil the Oxtail

Add the oxtail to a large pot and fill with water until the meat is fully covered. Bring to a rolling boil and let it boil, uncovered, to draw the scum and impurities out of the meat. This step is not optional.

Why Parboiling Is Mandatory: Parboiling the oxtail and rinsing it thoroughly is the only way to achieve the signature translucent, clean broth Zippy’s is famous for. Skip this step and you’ll end up with a cloudy, muddy soup that tastes nothing like the original.

Step 5 -Drain and Clean Up

Drain the pot, rinse the oxtail well under running water to remove any clinging residue, and wipe all the scum out of the pot before continuing. A clean pot means a clean broth.

Step 6 -Simmer with the Aromatics

Return the rinsed oxtail to the clean pot and cover with about 12 cups of water -roughly an inch above the meat. Add the dried orange peel, star anise pods, sliced ginger, and salt. Bring to a boil, then reduce to a low simmer, cover, and let it cook.

Step 7 -Add the Peanuts

Stir in the raw peanuts for that signature nutty flavor and soft texture. Cover and continue simmering until the oxtail is completely tender and falling off the bone -expect roughly 3.5 to 4.5 hours of total simmering time.

Step 8 -Add the Greens

Stir in the chopped kai choi (mustard cabbage) or baby bok choy and cook just until tender. Adding the greens at the very end keeps them vibrant and prevents them from turning mushy.

Step 9 -Serve

Ladle the soup into large bowls, garnish generously with fresh chopped cilantro and sliced green onion, and serve with a side of hot steamed white rice.

Customization & Serving Ideas for Hawaiian Oxtail Soup

1. Serve It the Local Way -With Rice and Shoyu Ginger Dip

The traditional Hawaiian presentation always includes a side of hot steamed white rice and a small dish of shoyu (soy sauce) mixed with grated fresh ginger. Diners dip the tender oxtail meat into the shoyu ginger before eating it with rice -a small ritual that transforms the whole meal. For a flavorful rice alternative, serve the soup with our Garden Vegetable Rice Recipe, adding seasoned vegetables and texture alongside the tender oxtail and aromatic broth.

2. Swap the Greens to Suit What You Have

Kai choi (mustard cabbage) is traditional and gives a slightly bitter, peppery bite, but baby bok choy works beautifully if you can’t find it. Napa cabbage or even watercress are fine substitutes -use whatever’s fresh at your market.

3. Make It Without Greens Entirely

While traditional recipes call for mustard leaves, they are entirely optional if you prefer a simpler, purely aromatic broth. Just don’t skip the final garnishes -generous handfuls of fresh cilantro and green onion right before eating are mandatory for that bright contrast against the rich meat.

4. Add Shiitake Mushrooms for Extra Umami

Toss a handful of rehydrated dried shiitake mushrooms into the pot along with the peanuts. They deepen the savory backbone of the broth and add a meaty, satisfying texture that pairs naturally with the Chinese aromatics.

5. Turn It Into a Full Island Plate

Serve smaller portions of the soup alongside other Hawaiian plate lunch favorites like mac salad, lomi lomi salmon, or kalua pork for a proper local-style spread. It’s an easy way to stretch one pot of soup across a bigger gathering.

6. Boost the Heat with Chili Pepper Water

Set out a bottle of Hawaiian chili pepper water on the table so guests can add heat to taste. A few dashes brighten the broth without overpowering the delicate orange peel and star anise notes.

7. Pressure Cook It on a Weeknight

If you don’t have four hours, use an Instant Pot or pressure cooker. Parboil and rinse the oxtail as usual, then pressure cook with the aromatics for about 45–55 minutes on high. Add greens after releasing pressure. The broth won’t be quite as clear, but the flavor holds up remarkably well.

Pro Tips for the Perfect Zippy’s-Style Oxtail Soup

1. Never Skip the Parboil and Rinse

This is the single most important technique in the entire recipe. Boiling the oxtail first, dumping that water, rinsing the meat, and wiping the pot clean is what produces the clear, clean-tasting broth that defines Hawaiian oxtail soup. There is no shortcut here.

2. Taste-Test Your Aromatics as You Go

The secret to a perfect Hawaiian oxtail broth is the balance between star anise and dried orange peel. A great local tip is to leave the aromatics simmering and taste the broth periodically -once you’re completely satisfied with the depth of flavor, pull them out so they don’t turn overpowering or bitter.

3. Avoid the White Pith at All Costs

When making your own dried orange peel, peel only the bright outer zest. The white pith underneath is intensely bitter and will ruin an otherwise perfect pot of soup. A sharp peeler and a light touch are all you need.

4. Simmer Low and Slow -Never Boil

After the initial boil, keep the pot at a bare simmer with just lazy bubbles breaking the surface. A hard, rolling boil emulsifies the fat into the broth and turns it cloudy. Patience is what delivers that signature translucent finish.

5. Skim the Surface Periodically

Even after parboiling, a little fat and foam will rise as the oxtail cooks. Skim it off every 30–45 minutes with a fine mesh skimmer or ladle for the cleanest, lightest-tasting broth.

6. Make It a Day Ahead for Better Flavor and Easier Defatting

Oxtail soup genuinely tastes better the next day. Refrigerate it overnight, and the excess fat solidifies on top so you can lift it right off. The aromatics also have more time to meld into the broth.

7. Use Raw Peanuts, Not Roasted

Raw peanuts soften into a creamy, almost bean-like texture as they simmer, absorbing the broth along the way. Roasted or salted peanuts stay hard, throw off the salt balance, and won’t give you the authentic texture.

Storage & Reheating Guidance

Store cooled oxtail soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat until steaming. Add fresh greens and garnishes after reheating so they stay vibrant.

Frequently Asked Questions About Zippy’s Oxtail Soup

Here, we’ve got you covered with some common questions that people often ask.

What makes Hawaiian oxtail soup different from other oxtail recipes?

Most oxtail dishes around the world -Jamaican, Southern, Korean -are thick, stew-like, and heavily braised. Hawaiian oxtail soup is the opposite: a light, clear, highly aromatic broth built on Chinese ingredients like dried orange peel, star anise, and ginger. The meat is the star, but the broth is what people crave.

What is dried orange peel (chen pi) and where do I buy it?

Chen pi is dried tangerine or orange peel used widely in Chinese cooking and traditional medicine. You can find it at most Asian grocery stores in the dried goods aisle. If you can’t source it, this recipe includes simple instructions for drying your own peel in a low oven.

Why do you have to parboil oxtail before making soup?

Parboiling draws blood, scum, and impurities out of the bones and meat. Discarding that first batch of water and rinsing the oxtail is what gives Hawaiian oxtail soup its characteristic clear broth rather than a cloudy, gamey one.

How long does oxtail need to cook to become tender?

Plan on roughly 3.5 to 4.5 hours of gentle simmering. Oxtail is a heavily worked cut full of connective tissue, and that collagen needs time to break down into gelatin. You’ll know it’s ready when the meat pulls away from the bone with almost no resistance.

Can I make oxtail soup in a slow cooker or Instant Pot?

Yes to both. Always parboil and rinse the oxtail first regardless of the appliance. In a slow cooker, cook on low for 8–9 hours. In an Instant Pot, pressure cook on high for 45–55 minutes. Add the greens at the very end in both cases.

Is Zippy’s oxtail soup the same as the one at the California Hotel in Las Vegas?

They’re close cousins. Both follow the same Chinese-Hawaiian tradition of clear, aromatic oxtail broth. Hawaii locals are famously divided over which version reigns supreme -which is part of the fun of making your own at home.

Can I substitute beef shank or short ribs for oxtail?

You can, but the result won’t be quite the same. Oxtail’s high collagen content is what creates the soup’s signature silky body and rich mouthfeel. Beef shank is the closest substitute since it’s also gelatin-rich; short ribs will work in a pinch but produce a fattier broth.

Do I have to use peanuts in Hawaiian oxtail soup?

Peanuts are traditional and add a soft, nutty character that many people consider essential. That said, you can leave them out if you have an allergy or simply prefer a cleaner broth. The soup will still be delicious.

Yield: 6