oskar wrote:
> Hoy, en el Estado de Oaxaca (México) el Sopa de Gato, una sopa hecha a
> base de espinazo de ternera o res o cabra, garbanzos y verduras es muy
> popular...
>
> I was initially annoyed by the thought of Sopa de Gato, but I figured
> it out.
>
> 1 kilo of backbones of beef, veal or goat
> 250 grams of chick peas soaked from the previous night
> 250 grams of peeled and cut carrots in cubes
> 500 grams of chayotes cut in cubes
> 250 grams of green beans clean and cut in pieces
> 1 kilo of peeled tomato, without seed and cut in cubes
> 1 small sprig of coriander
> 6 pasilla chiles
> salt to taste.
>
> Cook backbones in sufficient water, and little by little and according
> to the necessary time of cooking for each vegetable, add the carrot,
> chayote, green beans and the Pope and chick peas. Finally the tomato is
> added, the coriander and let boil about 10 minutes, salt to taste.
> Deseed and devein the pasilla chiles, blister them in a frying pan,
> then chop and puree them in a blender and add to the pot. Serve with
> chopped cilantro, and chopped onion, as well as lemons divided in
> wedges.
>
> What a cruel practical joke on cat lovers! "Sopa de Gato" turns out to
> be Birria, a Mexican dish I already knew about...
>


When you say backbone, you are talking about the standard ox tail cut
correct?
Thanks