In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.

Add the cow skin pieces to the pot and cook until they start to brown, stirring occasionally.

Stir in the chopped tomatoes, diced red bell pepper, ground ginger, ground coriander, paprika, salt, and pepper. Cook for a few minutes until the tomatoes start to break down.

Pour in the beef or vegetable broth and bring the mixture to a simmer. Cover the pot and let it cook on low heat for about 1 hour or until the cow skin is tender.

Add the cubed soybean cake to the pot and continue to simmer for an additional 15-20 minutes.

Taste and adjust the seasoning if needed. Serve the stew hot, garnished with fresh parsley or cilantro.

Enjoy!