Ingredients Jump to Instructions ↓

  1. 1/4 cup peanut oil

  2. 3 pounds oxtails

  3. 2 pounds beef tripe

  4. 1 yellow onion, peeled and sliced

  5. 3 cloves garlic, peeled and crushed

  6. 1 tomato, chopped

  7. 1-1/4 cups beef stock homemade or use canned

  8. 1-1/4 cups water Salt to taste

  9. 2 tablespoons annatto oil

  10. 3 tablespoons peanut butter mixed with

  11. 1/2 cup hot tap water Several shots of Tabasco, or more to taste

Instructions Jump to Ingredients ↑

  1. Preparation: Heat a large frying pan and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy stove-top covered casserole. While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe. Simply boil it for a few minutes, drain, and cool. Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot. Add the remaining peanut oil to the frying pan and saute the onion and garlic . Add to the oxtail pot along with the tomato , beef stock, water, salt , and annatto oil. Cover and simmer for 1-1/2 hours. Simmer partially covered for another 1-1/2 hours, stirring now and then. At the beginning of the last hour of cooking, add the peanut butter mixture and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer. Serve with rice . Yield: 6 to 8 servings Source: The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith (William Morrow) Reprinted with permission.


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