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Raciónes: 8

Ingredientes

Cost per serving $0.91 view details
  • 1/2 lb Pickled pig's tail (1 large tail) or possibly pig's foot
  • 1 lb Beef stew meat, cubed
  • 2 Tbsp. Oil
  • 1/2 lb Raw tripe *
  • 5 c. Water
  • 1 med Onion, peeled and minced
  • 2 x Garlic cloves, peeled and minced
  • 1 lb Taro leaves, minced (see note)
  • 1/4 tsp Minced fresh Habanero (Scotch Bonnet) pepper **
  • 5 ounce can coconut lowfat milk Salt and pepper
  • 1 lb Uncle Ben's long-grain rice
  • 1/2 c. Minced red bell pepper, for garnish

Direcciones

  1. * (May substitute chicken)
  2. ** or possibly more to taste
  3. This Guyanese dish is from Bridgette de Souza at Caribbean Gardens. In Guyana, taro leaves are called 'callaloo.'
  4. 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 in tripe and water. Bring to a boil, reduce heat and cook at a gentle boil for about 1 hour. Add in pig's tail and cook till liquid has reduced to about 3 c.. Cut tripe into pcs and cut meat from pig's foot; return meats to pot.
  5. Add in onion, garlic, taro leaves, Habanero, coconut lowfat milk and salt and pepper to taste. Simmer for 10 min. Add in rice. Cover the pot, reduce the heat and simmer for about 30 min, till mix "looks nice and green." Garnish with minced red pepper.
  6. Serves 8 to 10.
  7. NOTE: Taro leaves are available at South Seas Market in San Bruno, well as other produce stores in Oakland's Chinatown.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 380g
Recipe makes 8 servings
Calories 456  
Calories from Fat 119 26%
Total Fat 13.74g 17%
Saturated Fat 7.11g 28%
Trans Fat 0.13g  
Cholesterol 44mg 15%
Sodium 283mg 12%
Potassium 562mg 16%
Total Carbs 71.21g 19%
Dietary Fiber 4.5g 15%
Sugars 1.66g 1%
Protein 11.76g 19%
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