Callaloo Cookup
Yield
8 servingsPrep
20 minCook
3 hrsReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pigs' tails
pickled, 1 large tail, or pig's foot |
* |
| 1 | pound |
stewing beef
cubed |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | pound |
tripe
raw, or chicken |
* |
| 5 | cups |
water
|
|
| 1 | medium |
onions
peeled and chopped |
|
| 2 | each |
garlic cloves
peeled and chopped |
|
| 1 | pound |
taro leaves
chopped |
* |
| ¼ | teaspoon |
habanero chili peppers
chopped, fresh |
* |
| 5 | ounces |
coconut milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pound |
long grain rice
|
|
| ½ | cup |
sweet red bell peppers
chopped, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pigs' tails
pickled, 1 large tail, or pig's foot |
* |
| 453.6 | g |
stewing beef
cubed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 226.8 | g |
tripe
raw, or chicken |
* |
| 1.2 | l |
water
|
|
| 1 | medium |
onions
peeled and chopped |
|
| 2 | each |
garlic cloves
peeled and chopped |
|
| 453.6 | g |
taro leaves
chopped |
* |
| 1.3 | ml |
habanero chili peppers
chopped, fresh |
* |
| 144.5 | ml/g |
coconut milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 453.6 | g |
long grain rice
|
|
| 118 | ml |
sweet red bell peppers
chopped, for garnish |
|
Directions
Put the pig's tail in 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.
