½ lb pickled pig's tail (1 large tail) or pig's foot 1 lb beef stew meat, cubed 2 tbsp oil ½ lb tripe (may substitute chicken) 5 cups water 1 med onion, peeled and chopped 2 garlic cloves, peeled and chopped 1 lb taro leaves, chopped ¼ tsp chopped fresh habañero pepper (or more to taste) 5 oz can coconut milk Salt and pepper
1 lb Uncle Ben's long-grain rice ½ cups chopped red bell pepper, for garnish
Put the pig's tail in a pot and cover with water. Bring to a boil, and continue to boil for 1 hour. Drain and set aside.
Brown the beef in oil, then add tripe and water. Bring to a boil, reduce the heat and cook at a gentle boil for about 1 hour. Add pig's tail and cook until the liquid has reduced to about 3 cups.
Cut the tripe into pieces, and cut the meat from pig's foot; return the meats to pot.
Add onion, garlic, taro leaves, habañero pepper, 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.