3 tablespoons peanut butter mixed with ½ cup hot tap water
Several shots of Tabasco, or more to taste
How To Cook:
1. Heat a large frying pan and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy stove-top covered casserole.
2. While the oxtails are browning bring 3 quarts of water to a boil and blanch the tripe. Simply boil it for a few minutes, drain, and cool. Cut the tripe into strips ½ inch wide and 3 inches long. Add these to the oxtail pot.
3. Add the remaining peanut oil to the frying pan and saute the onion and garlic. Add to the oxtail pot along with the tomato, Beef Stock, water, salt, and annatto oil.
4. Cover and simmer for 1½ hours. Simmer partially covered for another 1½ hours, stirring now and then.
5. At the beginning of the last hour of cooking add the peanut butter mixture and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.
