Kare-kare

• 1.5 kg oxtail (buntot ng baka), cut into pieces
• 500 g beef tripe (tuwalya), cleaned and cut into pieces
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 150 g smooth peanut butter
• 4 tbsp glutinous rice flour (galapong), toasted in a dry pan
• 1 tbsp annatto (atsuete) powder, or 2 tbsp seeds soaked in warm water
• 1 small banana heart (puso ng saging), sliced
• 1 bunch string beans (sitaw), cut into 5 cm lengths
• 2 eggplants (talong), sliced
• 1 bunch pechay (bok choy), leaves separated
• 2 tbsp cooking oil
• 120 g sauteed shrimp paste (bagoong alamang), to serve

Contains: peanut, shellfish. Check product labels: brands differ.

1. 1Boil the oxtail and tripe in a large pot of water, skimming off the scum, then simmer covered for two and a half to three hours until very tender (or about forty-five minutes in a pressure cooker). Keep the broth.
2. 2In another pot, heat the oil and saute the garlic and onion until soft.
3. 3Add the annatto water or powder, the peanut butter and about a litre of the broth, and stir until smooth.
4. 4Add the oxtail and tripe and simmer for about fifteen minutes.
5. 5Mix the toasted rice flour with a little broth, stir it into the pot and cook until the sauce is thick.
6. 6Cook the banana heart, string beans and eggplant in a little broth until tender, adding the pechay for the last minute.
7. 7Arrange the vegetables over the meat and sauce.
8. 8Serve with the shrimp paste on the side and steamed rice; the sauce itself is left mild so each person seasons with bagoong.