When I was still a kid, I wouldn't dare touch the meat if they say it's tapang kalabaw (carabao tapa). Because I got used to the notion that they are as tough as natural leather, I never dared eat it again until recently, when my dad brought this home from Bulacan. He said that unlike before, the tapa right now is a lot more tender, but still quite chewy.
Dad told us that this is the best seller of the cantina from which he and his business mates often dine. And it's not a lowly carinderia, he says. Rich people flock there to buy carabao meat cooked in different ways. It then made me wonder, do they raise carabaos nowadays for their meat? Because from what I remember, they don't really breed the carabaos in my either of our farms in the provinces.
So what can I say about them? They are so yummy and great with runny yolks for breakfast! :) You should give them a try!