Ingredients:
  • 1 kilo oxtail; cut in chunks
  • 1/2 kilo beef tripe; slice in 2”x3” lengths
  • 2 cloves garlic; crushed
  • 1 big onion; sliced
  • 1/2 cup peanuts ; grounded
  • 1/2 cup toasted rice; grounded
  • 1/4 cup annatto seeds
  • 1 heart of banana (puso ng saging); cut in lengths
  • 10 string beans; cut into 2” lengths
  • 1 eggplant; sliced
  • Salt and pepper to taste
  • Bagoong alamang (Phillipines shrimp and krill paste)
  • Cooking oil
Method:
  1. Place annatto seeds in 1/2 cup water for 30 minutes. Mash seeds and set aside the annatto water. Discard the seeds.
  2. Boil beef’s oxtail and tripe in separate saucepan until tender. Drain both oxtail and tripe. Save the broth of the oxtail only.
  3. Sauté garlic and onion in a large saucepan. Add annatto water, oxtail, and tripe. Simmer and then add the grounded peanut and toasted ground rice. Stir and continue to simmer for few minutes. Add broth just enough to make a thick sauce. Parboil, then add vegetables (do not overcook). Season with salt and pepper according to taste. Serve hot with bagoong alamang.