How To make 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 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.