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Recipes > Callaloo Cookup (Guyanese Style)
Guyanese and Trinidadian Recipes

Callaloo Cookup (Guyanese Style)

Ingredients

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

Preparation

  • 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.

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