A savory Filipino stew characterized by a rich, thick peanut sauce. Traditionally made with oxtail, tripe, and vegetables, served with bagoong (fermented shrimp paste) on the side to provide the essential salty contrast.
0 of 14 ingredients checked
14 items
Boil the oxtail and beef_tripe (if using) in water in a large heavy pot for 1.5 to 2 hours until very tender, skimming scum occasionally
Reserve 4 cups of the broth and set aside the meat, then discard remaining liquid or save for stock
Heat oil in the same pot (cleaned) and sauté garlic and onion until softened
Add the tenderized meat back into the pot and sauté briefly
Add the reserved broth, ground peanuts (or peanut butter), and annatto_seeds water (strain seeds out) then stir well
Bring to a gentle and add the toasted_ground_rice (mixed with a little water to form a slurry) to thicken the sauce
Add the vegetables in order of cooking time starting with banana heart and sitaw (long beans), then for 3 minutes
Add eggplant and for another 3 minutes
Add bok_choy (pechay), cover, and turn off heat to let the residual steam cook the greens for 2 minutes
Serve hot with steamed rice and bagoong_alamang on the side
