INGREDIENTS
- 1/2 kg tripe, cut into strips
- 1/2 kg oxtail, sliced
- 1 Tbsp DATU PUTI Vinegar
- 3 cloves garlic, crushed
- 4 pc bay leaves (divided)
- 1/2 kg beef kalitiran, cut up
- 4-5 cups of water
- 3 Tbsp GOLDEN FIESTA Palm Oil
- 1 pc white onion, chopped
- 1 tsp DATU PUTI Patis
- 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
- 4 cups reserved stock
- 2 eggplants, sliced
- 1 cup sitaw, sliced
- 2 cups puso ng saging
- 4 stalks pechay, sliced
- 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 .
