Obtaining offal and rare cuts to use in the kitchen at home can be a bit of a challenge. Although few and far between, traditional butcher shops like Tillman’s Meat & Country Store on Old St. Augustine Road stock some conventional frozen offal, but the high-quality organic stuff can be harder still to find. According to Mike Stowers, whose Saturiwa Trading Company specializes in bringing “good food” to the home kitchens (and now restaurants) of the First Coast, strict USDA regulations and a lack of knowledge on behalf of regional meat-processing facilities makes sourcing certain cuts and organs nearly impossible. That being said, he sources livers, oxtails, tongues and hearts from local, organic, grass-fed cows. Here’s his recipe for Curry Oxtail Stew, Saturiwa-style.

Trim excess fat off oxtails. Season with salt and pepper and toss in flour. Heat 3 tablespoons of oil over medium-high in a medium stock pot until shimmering. Add oxtails, onions, green pepper and jalapeno, and cook until meat is browned and vegetables have softened, then move to the sides of the pot. Heat remaining oil in the center of the pot, add garlic and cook until fragrant, about 30 seconds. Stir contents of pot together, then add liquid along with curry powder, dried thyme, tomato paste and soy sauce. Bring to a boil, stirring often, then reduce heat and cover.

Simmer six to eight hours or until meat is falling off the bone. Alternately cook in an oven set at 200° for six to eight hours. Taste and adjust seasoning, then add frozen peas and continue cooking until tender. Once cooked, tilt pot and spoon off excess fat. Garnish with fresh thyme and serve alone as a stew or over rice.