In a kettle, brown oxtail well in a little hot fat. Add water and salt; simmer covered about 3-1/4 hours. Remove meat from bones. Return meat to soup. Add onion, carrot, celery, and rice. Cover and simmer 30 minutes. Skim off fat. Add tomatoes. Heat and serve. Yields 6 servings

Editors Note: Oxtails make very flavorful soup because of the gelatinous matter they contain. But it may be difficult to find oxtails at a regular supermarket meat department. You may need to deal with a local butcher or slaughterhouse.