Tripe And Rice Callaloo Cookup Recipe

ingredients

1/2 pound pickled pig's tail or pig's foot
1 pound beef stew meat, cubed
2 tablespoons oil
1/2 pound raw tripe (may substitute chicken)
5 cups water
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 pound taro leaves, chopped
1/4 teaspoon chopped fresh habanero pepper
1 can (5 ounce size) coconut milk
salt and pepper
1 pound long-grain rice
1/2 cup chopped red bell pepper, for garnish

directions

Put the pig's tail in a pot and cover with water. Bring to a boil and boil for 1 hour. Drain and set aside.

Brown beef in oil, then add tripe and water. Bring to a boil, reduce heat and cook at a gentle boil for about 1 hour.

Add pig's tail and cook until liquid has reduced to about 3 cups. Cut tripe into pieces and cut meat from pig's foot. Return meats to pot.

Add onion, garlic, taro leaves, habanero, coconut milk, and salt and pepper to taste. Simmer for 10 minutes.

Add rice. Cover the pot, reduce the heat and simmer for about 30 minutes, until mixture looks nice and green.

Garnish with chopped red pepper.

nutrition data

Nutritional data has not been calculated yet.