Kare-Kare

Instructions

1. Prepare the meat
   In a large pot, combine oxtail and tripe (if using) with enough water to cover. Bring to a boil and simmer for 10 minutes. Drain and rinse the meat to remove impurities. Return the meat to the pot with fresh water, add half of the diced onion and 3 cloves of minced garlic. Simmer for 2-3 hours or until the meat is very tender. Reserve 4 cups of the broth.
2. Make the peanut sauce
   In a separate large pot, sauté remaining onion and garlic until fragrant. Add the annatto powder and stir for 1 minute until the oil takes on a reddish color. Add the peanut butter and 3 cups of the reserved broth. Stir constantly until the peanut butter is fully dissolved and the sauce is smooth.
3. Thicken the stew
   Gradually add the ground toasted rice to the peanut sauce, stirring continuously to prevent lumps. Simmer on low heat for 5-10 minutes until the sauce thickens. Add more broth if needed to achieve desired consistency. The sauce should be thick but pourable.
4. Add the meat
   Add the tenderized oxtail and tripe to the peanut sauce. Simmer for 15 minutes, allowing the meat to absorb the flavors of the sauce. Season with fish sauce to taste.
5. Cook the vegetables
   Add the eggplant and string beans to the stew and cook for 5 minutes. Then add the bok choy and banana blossom (if using) and cook for another 3 minutes until the vegetables are tender but still crisp.
6. Final seasoning
   Taste and adjust seasoning with fish sauce if needed. The stew should have a rich, nutty flavor with a slight sweetness from the peanut butter and a savory undertone from the meat.
7. Serve
   Transfer the Kare-Kare to a large serving bowl. Serve hot with shrimp paste (bagoong alamang) on the side and steamed white rice. The shrimp paste is essential as it provides the salty contrast to the rich, slightly sweet peanut sauce.