RAGOUT DE QUEUE DE BOEUF OXTAIL STEW
2 2-pound oxtails, cut in serving-size pieces 1/4 cup flour
2 teaspoons salt l1/2 teaspoon freshly ground black pepper 1/2 teaspoon thyme
4 tablespoons olive oil
2 cups boiling water
3 cups dry red wine
2 cloves 12 small white onions
3 sprigs parsley
2 stalks celery
1 bay leaf
1 clove garlic, minced
3 carrots, cut in eighths
4 potatoes, peeled and diced
1 cup sliced mushrooms
Pour boiling water over the oxtail pieces; drain and dry. Roll in a mixture of the flour, salt, pepper, and thyme. Heat the oil in a deep heavy casserole or Dutch oven, and brown the oxtails on all sides. Pour off the fat. Add the boiling water and wine. Stick the cloves in one of the onions. Add to the casserole with other onions, the bouquet garni, the garlic, and leek. Cover tightly, and bake in a 300° oven 1/2 hours. Add the carrots, potatoes, and mushrooms. Re-cover, and bake 1 hour longer. Skim fat off the top; taste for seasoning.
Serve with a red Bordeaux or Burgundy.
TRIPPA ALLA FIORENTINA H TRIPE IN MEAT SAUCE
2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon thyme 1/2 cut grated Parmesan cheese
Wash the tripe, cover with water, and bring to a boil; cook over low heat 1 hour. Drain, cool, and cut into strips 2 inches long and 1/2 inch wide. Meanwhile prepare the sauce.
Melt the butter in a saucepan; brown the onion, carrot, and beef in it. Add the wine, tomatoes, salt, and pepper; bring to a boil, cover, and cook over low heat 1 hour. Add the thyme and tripe; re-cover, and cook 1 hour longer. Remove the beef. Serve sprinkled with the cheese.
Serve with a dry German white wine, a light red Bordeaux, or a rosé.