You walk into a restaurant today and see a plate of oxtails for $35 or $40. A century ago, that exact same cut of meat was considered garbage. The white folks tossed it to the side, assuming the tough, bony tail was completely worthless.They were wrong.This is the history of how Black cooks across the diaspora, from the American South to Jamaica took the scraps nobody wanted and built an undeniable delicacy.