INGREDIENTS:
- 1/2 kg tripe, cut into strips
- 1/2 kg oxtail, sliced
- 1 tbsp Silver Swan White Vinegar
- 3 pcs garlic cloves, crushed
- 4 pcs UFC Laurel (divided)
- 1/2 kg beef kalitiran, cut up
- 4 cups water
- 3 tbsp Golden Fiesta palm oil
- 1 pc white onion, chopped
- 1 tsp Datu Puti fish sauce
- 900 g UFC Ready Mix kare kare mix
- 4 cups reserved stock
- 2 pcs egglant, sliced
- 1 cup sitaw, sliced
- 2 cups puso ng saging, sliced
- 4 stalks pechay, sliced
- 1/4 cup bagoong alamang, sauteed
PROCEDURE:
1. Boil the tripe and oxtail in water (enough to submerge the meat) with half of bay leaves and vinegar for 5 minutes. Drain. 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 is tender (remove beef when already tender). Drain, reserve stock/broth.
3. Boil vegetables separately in meat broth until just cooked. Set aside.
4. Heat oil. Sauté onion and all the meat for 5 minutes. Add fish sauce, kare-kare mix and reserved broth. Simmer for 20 to 30 minutes.
5. Add vegetables. Serve with bagoong on the side.
