Christmas Kare Kare

1In a large pot, boil the oxtail (2 lbs) and tripe (1 lb) until tender. Remove from the pot, drain, and set aside.

2In a separate pot, combine annatto seeds (½ cup) and water. Simmer for 5 minutes, then strain to get annatto water. Set aside.

3In a pan, toast rice until golden brown. Grind to make toasted rice (½ cup) powder.

4Dissolve rice flour (¼ cup) in water to make a slurry. Set aside.

5In a separate pot, sauté garlic (4 cloves) and onions until fragrant. Add the boiled oxtail (2 lbs) and tripe (1 lb).

6Pour in the annatto water and beef broth (4 cups). Bring to a boil and simmer for 1 hour.

7Stir in the peanut butter (1 cup), ground roasted peanuts (½ cup), toasted rice (½ cup) powder, lemon grass (1), bay leaf (1), sugar (1 tsp), and ground black pepper (½ tsp). Simmer for another 30 minutes.

8Add the eggplant (1), banana heart, (1) and string beans. Simmer until vegetables are tender.

9Thicken the sauce by gradually adding the rice flour (¼ cup) slurry. Stir constantly until desired thickness is achieved.

10Serve hot with a side of shrimp paste (¼ cup) and enjoy your Christmas Kare Kare!