Beef Tripe Kare Kare

Ingredients

• 2 lbs. beef tripe (sliced)
• 1 piece Knorr Beef Cube
• 1 bunch baby bok choy
• 15 pieces snake beans (cut into 2-inch pieces)
• 1 piece Chinese eggplant (sliced)
• 1 1/2 cup peanut (processed until smooth and creamy)
• 1/2 cup annatto seeds
• 1 piece onion (minced)
• 5 cloves garlic (minced)
• 1 1/2 tablespoons glutinous rice flour
• 6 cups water
• 3 tablespoons cooking oil
• Ground black pepper and shrimp paste (bagoong alamang to taste)

Instructions

1. 1

   Combine 4 cups water and tripe in a pot. Boil for 1 hour. Discard water and set the tripe aside.

2. 2

   Boil 1 ½ cups water in a small pot. Add annatto seeds. Continue to boil for 2 minutes. Set aside.

3. 3

   Heat oil in a pot. Saute onion and garlic until onion softens.

4. 4

   Add tripe. Saute for 1 minute.

5. 5

   Pour annatto water into the pot while filtering using a kitchen sieve. Let boil.

6. 6

   Add Knorr Beef Cube. Stir and then add peanut paste. Pour remaining water. Boil for 8 minutes.

7. 7

   Combine rice flour and ¼ cup water. Stir until blended. Pour mixture into the pot. Stir and continue to cook until the texture of the sauce thickens based on your preference.

8. 8

   Add snake beans and eggplant. Cook for 5 minutes.

9. 9

   Add baby bok choy or pechay. Cook for 1 minute.

10. 10

    Season with ground black pepper.

11. 11

    Serve with bagoong alamang over warm rice.