Kare-kare

Ingredients13

• oxtail1.2 kg
• beef tripe300 g
• ground roasted peanuts150 g
• annatto seeds2 tbsp
• eggplant2
• yardlong beans200 g
• bok choy200 g
• banana blossom1
• onion1
• garlic6 cloves
• fish sauce2 tbsp
• shrimp paste3 tbsp
• water2 L

Method

1. Cut the oxtail into pieces and the tripe into strips. Simmer both in water with onion until very tender, about 2 hours, skimming as needed.
2. Soak the annatto seeds in a little hot water, then strain out the colored liquid.
3. Stir the ground peanuts into the broth with the annatto water, garlic, and fish sauce. Simmer until the sauce thickens and turns a deep orange-brown.
4. Cut the eggplant, yardlong beans, bok choy, and banana blossom into serving pieces.
5. Add the vegetables and cook just until tender, keeping them distinct rather than mushy.
6. Taste and adjust the seasoning. Serve hot with sautéed shrimp paste on the side and steamed rice.