Cook oxtail in pressure cooker for about 25 minutes, in about 3 cups water, 1 clove garlic crushed and vinegar. Remove from heat and save stock for soup. Using a little fat skimmed off stock, saute onions, celery and 1 clove garlic crushed in skillet. Add whole tomatoes, salt, pepper and bring to a boil. Add cooked ox-tail and allow to simmer for about 10 minutes. Thicken with mixture of 1 tablespoon flour and 1 tablespoon warm water. Allow to simmer for another 3 minutes, after adding sherry.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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Scrape, clean and wash suckling pig. Pat dry with clean cloth. Using half quantity of garlic, crush finely and mix with (1 tablespoon salt), black pepper, thyme and 1 tablespoon oil rub pig in and out well with seasonings. Allow 2-3 hours covered. Chop onions and fresh pepper finely. Add I teaspooon salt and balance of garlic, finely crushed. Heat oil in skillet, add onion mixture and saute for a few minutes, then add wine and stir for a couple more minutes.

Then add blood, stirring all the time. When mixture is fairly firm, remove from fire and cool. Stuff pig with this mixture, sew and truss with forelegs skewered back and hind legs forward-Put a small potato in pig’s mouth. Place on rack in dripping pan with 2 pints water in pan. Bake at 325F for about 4-5 hours or until cooked.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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Wash tripe in cold water, place in saucepan, and cover with cold water and add salt, half onions, vinegar and garlic and cook until tender. Drain and cut into small pieces. Then make a thin white sauce, using flour, margarine, milk and balance of onions. Add tripe and simmer on low heat for 5 minutes.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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