Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. Oxtail stew is a traditional Lesothian cuisine dish. It is a Flemish stew made with oxtail, shoulder of mutton, salted bacon, and vegetables. Oxtail soup is made with beef tails. Oxtail stew dishes are a traditional item in various cuisines. In Cuban cuisine, a stew can be made from oxtail called "rabo encendido". In the U.S., Clifton's Cafeteria served oxtail stew. A canned condensed oxtail soup was formerly available from the Campbell Soup Company. In Indonesian cuisine, oxtail soup () is a popular dish. It can be made of fish, hen, chicken, oxtail, or beef. It is a traditional stock base for oxtail soup. Korean oxtail soup, called "kkori-gomtang" (), is a type of "gomguk" (beef bone soup). In Korean cuisine, a soup made with oxtail is called "kkori gomtang" (see gomguk). Oxtail is a popular variety of Heinz soups in the United Kingdom. In the United States, oxtail has the meat-cutting classification NAMP 1791.