Estofadu is a meal made out of less tender meat usually seasoned with anisadu (native wine) boiled in a long period until tender. Then it is deep-fried, until brown in color and served with sweet sauce. .

The Ybanag prepare carabao tongue estofadu in a special way. The zila or tongue is cleaned very well by submerging it in boiling water for few minutes. The outer part of zila is scraped until the white particles are removed. The whole zila is used and placed on a pan and boiled for 30 minutes. It is removed from the pan and its water dripped. It is deep fried until brown. Then, it is put in a pan added with four cups of liquid, seasoned with one pack of whole corn black pepper, whole cloves of garlic, one piece of bay leaf, three tablespoons of vinegar, one teaspoon of salt, three tablespoons of soy sauce, five tablespoons of brown sugar, two tablespoons of anisadu. The mixture is cooked until tender and for the seasoning to creep into the meat. Then the estofadu nga zila is sliced thinly. Finally, it is served on a platter.