Ox-Tail Soup
Origin: Mobile, Alabama
Source: Abby Fisher, 1881
Ingredients
- 2 quarts beef bouillon
- 2 ox-tails
- okra or vermicelli
- salt
- pepper
Instructions
- Have the butcher unjoint the ox-tails.
- Bring two quarts of beef bouillon to a boil with the ox-tails.
- Skim all grease off while boiling.
- Boil down to three pints.
- Add either okra or vermicelli as desired.
- Season with salt and pepper.