4-6 pieces goat meat
4-6 pieces ox-tails
4-6 pieces beef
4-6 pieces honeycomb shaki/ tripe
4 pieces cow’s foot/leg
2 m red bell peppers
1 m red onion
2 m tomatoes
3 garlic cloves
2 knorr cubes
3 tbsps Goya Adobo seasoning w/pepper
2 tbsps curry powder
1 large bay leaf
1/2 cup palm oil
1/2 cup canola oil
1. In pot, add meats except shaki/tripe and cow’s foot. Pour seasoning over. Add to pot over medium heat. Don’t add water, let sweat for 30 minutes.
2. Once time has elapsed, add 4 cups water. Slice 1 small red onion and 2 garlic cloves into mix. Let boil over medium heat for 1.5 – 2 hours.
3. In another pot, add shaki/tripe and cow’s foot. Add water to cover top of tripe and cow’s foot. Let boil for 2.5 – 3 hours over medium heat.
4. Using pot with goat meat etc, once soft, remove, drain stock and set aside. Blend red bell pepper, garlic, onions, tomatoes and habanero. Add oils to pot. Let get hot (should be smoking). Add blended mixture to pot. Let fry/cook (still over medium heat) for 30-45 minutes.
5. Fry goat meat, oxtails, beef (optional).
6. At this point, the tripe and cow’s foot should be very soft. Remove, set aside.
7. Reduce heat to low for blended pepper mix. Add (fried) meats and tripe, cow’s foot. *You can add the stock if you
want or just add some water instead*. Since meat was well seasoned, there might be no need to add more seasoning.
Taste and adjust seasoning if needed (more knorr etc).
8. Let cook another 10 minutes. Turn off heat. Let stand 5 minutes before serving.
For those who haven’t had goat meat before, it’s relatively gamey and tripe/ cow’s foot have a gelatinous texture.
Sounds gross but they’re very tasty when cooked right. If all that is not your cup of tea, just use regular beef and ox-
tails, it’s the stew that really makes it anyway!
This is usually eaten with white rice, beans, plantains.