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1
If using beef shank bones, put them with the ham hock in a heavy-bottomed soup kettle or Dutch oven with 3 quarts of water.
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2
Bring to a boil over medium heat.
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3
Reduce the heat to medium low and simmer until the liquid is reduced to 2 quarts, at least 2 hours.
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4
If using meat broth instead, bring the broth and ham hock to a simmer over medium high heat, reduce the heat to medium low, and simmer, loosely covered, for at least an hour.
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5
Skim off the excess fat, add the onion, and simmer slowly until it is tender, about 20 minutes.
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6
You may make the broth a day ahead up to this point, cool, cover, and refrigerate.
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7
Remove the solidified fat from the top before bringing the broth back to a simmer over medium heat.
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8
Stir in the okra and tomatoes, loosely cover, and let it come back to a simmer.
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9
Uncover, reduce the heat, and simmer gently for about 20 minutes.
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10
Taste and season the soup with salt and pepper.
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11
Simmer, uncovered, until the okra and tomatoes are very tender and the soup is quite thick, at least an hour more-longer wont hurt it.
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12
Remove the bones and hock from the pot.
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13
Some cooks cut up any meat on the bone and add it back to the soup.
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14
Discard the bones.
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15
Pour the soup into a heated tureen or divide it among heated soup plates.
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16
If offering fresh birds eye peppers, allow guests to crush a single pepper in their bowls and remove it before the soup is ladled in.
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17
Put 1/4 cup of rice in the center of each serving, or pass it separately.
