I come from the Midwest and oxtail soup was made by vitually all families when I grew up. It was basicly a good amount of broth, with the oxtails cooked in it and meat removed like you would a smoked hock, with tomatoes, celery, carrots, onion, and a little of most anything was fair game. Mom would grab a handful or small remainders in bags or boxes of pasta, rice,
pearl of barley, etc.....she passed in '93 and I have made batches of it purely by memory and it tastes right, looks right, am quite happy with it but just curious if anyone made it or had variations of what I use?
Thanks for any attention this is given.
Jeff