Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 45 minutes
- 1/4 cup peanut oil
- 3 pounds oxtails
- 2 pounds beef tripe
- 1 yellow onion, peeled and sliced
- 3 cloves garlic, peeled and crushed
- 1 tomato, chopped
- 1-1/4 cups beef stock homemade or use canned
- 1-1/4 cups water
- Salt to taste
- 2 tablespoons annatto oil
- 3 tablespoons peanut butter mixed with 1/2 cup hot tap water
- Several shots of Tabasco, or more to taste
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.