INGREDIENTS

1. 1/2 kg tripe, cut into strips
2. 1/2 kg oxtail, sliced
3.  1 Tbsp DATU PUTI Vinegar
4. 3 cloves garlic, crushed
5. 4 pc bay leaves (divided)
6. 1/2 kg beef kalitiran, cut up
7. 4-5 cups of water
8. 3 Tbsp GOLDEN FIESTA Palm Oil
9. 1 pc white onion, chopped
10. 1 tsp DATU PUTI  Patis
11. 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
12. 4 cups reserved stock
13. 2 eggplants, sliced
14. 1 cup sitaw, sliced
15. 2 cups puso ng saging
16. 4 stalks pechay, sliced
17. ¼ cup sautéed bagoong alamang

PREPARATION

• 1 Boil the tripe and oxtail in water (enough to submerge the meat)  with half of bay leaves  and Datu Puti Vinegar  for 5 minutes.  Discard broth.
• 2 Combine tripe and oxtail with beef, garlic, remaining bay leaves and water. Cover and simmer for 2 to 3 hours or until meat are tender (remove beef when already tender).  Drain, reserve stock/broth.
• 3 Boil vegetable separately in meat broth until just cooked.  Set aside .
• 4 Heat Golden Fiesta Oil .  Saute onion and all the meat for 5 minutes.  Add Datu Puti Patis, UFC Kare-Kare  Mix and reserved broth.  Simmer for 20 to 30 minutes.
• 5 Add vegetables . Serve with bagoong on the side .