Filipino Food: Beef KareKare

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Ingredients

• 1/2 kilo beef tripe, cleaned, preboiled with salt till tender and sliced into wide strips (Reserve the stock)
  

• 1/2 kilo oxtail, cut 2 inch long, preboiled with salt till tender (Reserve the stock)
  

• 3 cups of peanut butter

• 1/4 cup ground toasted rice
  

• 1/2 cup cooked bagoong alamang (sauteed shrimp paste, or substitute with mashed anchovies)

• 2 pieces onions, diced

• 2 heads of garlic, minced

• 4 tablespoons atsuete oil (for coloring only)
  

• 4 pieces eggplant, sliced 1 inch thick

• 1 bundle Pechay (Bok choy) cut horizontally in half
  

• 1 bundle of sitaw (string beans) cut 2" long

• 1 banana heart, cut similar to eggplant slices and preblanched in boiling water and salt to prevent darkening
  

• 1/2 cup oil

• 8 cups of water

• Salt to taste

In a deep casserole, saute garlic and onions in oil. Add atsuete oil, reserved stock, tripe, oxtail, ground toasted rice and peanut butter. Make sure the peanut butter and toasted rice are well dispersed. Bring to a boil and simmer for 15 minutes. Taste and adjust seasoning if necessary.

Add the eggplant, string beans, pechay and banana heart. Cook till the vegetables are tender. Watch closely so as not to overcook the vegetables.

Serve hot with plain rice. The bagoong is served as a dipping sauce on the side.