MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Callaloo Cookup
  Categories: Caribbean, Beef, Ceideburg 2
       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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