Kare-Kare Rice Bowl

Instructions

1. Prepare the meat
   In a large pot, add oxtail and tripe (if using) and cover with water. Bring to a boil and simmer for 10 minutes. Drain and rinse the meat. Return the meat to the pot, cover with fresh water, and add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for about 2 hours or until the meat is tender.
2. Make the peanut sauce
   When the meat is nearly tender, in a separate pan, sauté onions and garlic until fragrant. Add the annatto powder and stir until oil turns orange. Mix rice flour with 1/2 cup water to create a slurry, then add to the pan along with peanut butter. Mix well until smooth.
3. Combine meat and sauce
   Add the peanut sauce mixture to the pot with the meat. Stir well and simmer for 15 minutes, allowing the sauce to thicken. If the sauce becomes too thick, add more water as needed. Season with salt and pepper to taste.
4. Cook the vegetables
   Add eggplant and string beans to the pot and cook for 5 minutes. Then add bok choy and banana blossom (if using) and cook for another 3 minutes until vegetables are tender but still crisp.
5. Prepare the rice bowls
   Divide the cooked white rice among serving bowls. Ladle the kare-kare stew over the rice, ensuring each bowl gets a good portion of meat, vegetables, and sauce.
6. Serve with bagoong
   Serve each bowl with a side of bagoong alamang (fermented shrimp paste) for diners to add according to their taste preference. The saltiness of the bagoong complements the rich, nutty flavor of the kare-kare.