Quench MagazineCallaloo Cookup | Beef | Quench Magazine
Callaloo Cookup | 1/2 lb Pickled pig's tail (1 large -tail) or pig's foot 1 lb Beef stew meat, cubed 2 tb Oil 1/2 lb Raw tripe * 5 c Water 1 md Onion, peeled
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Ingredients
- 1/2 lb Pickled pig's tail (1 large tail) or pig's foot
- 1 lb Beef stew meat, cubed
- 2 tb Oil
- 1/2 lb Raw tripe
- 5 c Water
- 1 md Onion, peeled and chopped
- 2 Garlic cloves, peeled and chopped
- 1 lb Taro leaves, chopped (see note)
- 1/4 ts Chopped fresh Habanero (Scotch Bonnet) pepper
- 5 Ounces can coconut milk
- Salt
- pepper
- 1 lb Uncle Ben's long-grain rice
- 1/2 c Chopped red bell pepper, for garnish
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