2 cans of Canned whole tomatoes
(at least 1 big can and 1 medium size can)
1 c. chopped celery
2 chopped onions
1 c. chopped carrots
Wash, peel and cut vegetables in small pieces.
4 lbs. ox-tails or more

Trim excess skin off tails, rinse with cold water. Put meat into large soup kettle fill with cold water; put at least 1-2 inches past meat surface.

Cook on high. Skim off foam (cooked blood) from surface several times. Cook 2 hours.

When done put on medium heat, then low heat.

Add onion and seasoning (salt, pepper, and a little garlic) to taste.

Add cut up tomatoes and juice, cook at low to medium heat Add celery and carrots.

Cook until tender (about 1 hour until vegetables are done).

Add salt, pepper to taste; Let stand to cool, and skim off fat from top of soup. Add some noodles to your bowl then pour in the soup. You should have 1 to 2 tails per bowl.

Optional - add a pinch of poultry seasoning.

This soup can be frozen.

Submitted by: Kathy Kopczynski.