Traditional Filipino Kare-Kare

1Rinse the oxtail (2 lbs) and beef tripe (1 lb) thoroughly under cold water (6 cups). Cut any large pieces of oxtail (2 lbs) to ensure even cooking.

2In a large pot, combine the oxtail (2 lbs), beef tripe (1 lb), 6 cups of water (6 cups), and 1 teaspoon of salt (1 teaspoon). Bring to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the meats are tender.

3Remove the meats from the pot and reserve the broth. Allow the meats to cool slightly, then slice them into serving pieces.

4In a separate pot, boil water (6 cups) and blanch the eggplants (2), long beans (1 bunch), and banana blossom (1) (if using) until they are half-cooked. Remove the vegetables from the water (6 cups) and set aside.

5In a large saucepan, heat the cooking oil (2 tablespoons) and annatto oil over medium heat. Add the minced garlic (4 cloves) and sliced onions and sauté until they are translucent.

6Add the sliced meats to the saucepan, stirring to coat them with the annatto oil mixture. Season with salt (1 teaspoon) and ground black pepper (½ teaspoon). Cook for about 5 minutes.

7Lower the heat and add the peanut butter, ground toasted rice (¼ cup), and 5 cups of the reserved beef broth to the saucepan. Stir well to combine. Continue to cook, stirring occasionally, for about 10 minutes, or until the sauce has thickened to your liking.

8Add the pre-cooked vegetables to the saucepan, and gently stir them into the sauce. Cook for an additional 5 minutes, or until the vegetables are tender but not overcooked.

9Taste the kare-kare and adjust the seasoning with salt (1 teaspoon) and ground black pepper (½ teaspoon) as needed.

10Serve the kare-kare hot, accompanied by a small dish of bagoong. Enjoy this hearty Filipino stew with a bowl of steamed rice for a truly comforting meal.