1 kilo beef tripe or oxtail
1 pack Mama Sita's Kare-kare Mix
1 cup peanut butter
1/2 cup cooked alamang (anchovies)
4 pieces eggplant
1 banana bud
1 bundle sitaw (stringbeans)
1 bundle pechay
water, pepper and salt to taste
In a pot, boil beef tripe or oxtail in water for an hour until tender. Strain and keep the stock aside.
In a separate wok, saute garlic, onion then add stock, beef tripe or oxtail, peanut butter and Mama Sita Kare kare mix (dissolve in a cup of water) and bring to a boil. Add salt and pepper to taste.
Add eggplant, sitaw,and pechay (and banana bud if any) and simmer for another five minutes. Make sure not to overcook the vegetables. Serve hot with bagoong alamang on the side.
Note: one thing I've learned from my husband's expertise on this dish which you can also try: separately blanch all vegetables in a pan of boiling water with maggi beef cube. Drain vegies and mix in beef and sauce mixture to ensure crispness.