Callaloo Cookup

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

Directions

 * 1) 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.
 * 2) 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.
 * 3) Cut the tripe into pieces, and cut the meat from pig's foot; return the meats to pot.
 * 4) Add onion, garlic, taro leaves, habañero pepper, coconut milk and salt and pepper to taste. Simmer for 10 minutes.
 * 5) 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.