Place ox tail, beef skin, beef shank, beef feet/trotters, and beef mask in a large pot with water. Bring to a boil and simmer for ten minutes then rinse and drain. Repeat 4 times.
Return rinsed beef pieces to the pot and add atsuete seeds, star anise, onions, peppercorns, salt, and enough water to completely submerge everything. Simmer (DO NOT BOIL) until meat is tender. About 4-8 hours. Remove meat to set aside and strain broth. Set aside keep hot.
In another large pot, saute garlic, onion, ginger, bell pepper, and siling haba for a few minutes.
Add beef pieces, peanuts, lemon lime soda, and hot beef broth. Simmer for another 1 hour.
Mix in tomato paste, tausi, and dahon ng sibuyas. Simmer until well combined and soup is thick.
