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Callaloo cookup

Yield: 8 Servings

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 Ounce can coconut milk Salt and pepper
1 lb Uncle Ben's long-grain rice      1/2 c Chopped red bell pepper

-for garnish * (may substitute chicken) ** or more to taste This Guyanese dish is from Bridgette de Souza at Caribbean Gardens. In Guyana taro leaves are called 'callaloo.' 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. Serves 8 to 10. NOTE: Taro leaves are available at South Seas Market in San Bruno (415) 873-2813 and East Bay Market in Oakland (510) 533-3888 as well as other produce stores in Oakland's Chinatown. PER SERVING: 450 calories 21 g protein 40 g carbohydrate 23 g fat (10 g saturated) 74 mg cholesterol 87 mg sodium 2 g fiber. From an article by Michele Anderson San Francisco Chronicle 2/17/93. Posted by Stephen Ceideberg; February 23 1993.

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