about yucca - it's a starchy tuber commonly used in latin american cuisine. It's rather elongate, and usually waxed when found in the grocers', and you can use it like a spud, but it's a better thickener. I converted the last of the pot to soup tonight by adding a bit of water and barley. I hadn't made it in quite some time and have been really enjoying this batch. I'm guessing there's about two days worth of soup left. Well, there should be, but one of my boys moved back home for awhile, so it may not last as long as I hope. Ox-tails seem to have become almost an oddity in the market here, but these were suprisingly inexpensive at $1.89/#. I suspect it would be just as good if made with pot-roast or chuck steak.