his dish did not come with exact measurements of the ingredients. I try my best to remember all the ingredients and use my culinary experience to come up with the procedure.
Here it is..
4 lbs beef tripe, cleaned, washed thoroughly with cold water.
4 lbs oxtail, cleaned and washed thoroughly with cold water.
Boil for 2 hours with salt and pepper and bay leaves (3pcs) until tender.
Save the broth.
Bring the broth back to a boil and add
2 cups of peanut butter.
keep stirring until the broth is smooth and peanut butter is dissolved.
This is your SAUCE.
Saute onions for 2 minutes (2 large onion, chopped)
Add garlic and cook until brown (10 cloves, minced)
After sauteing the aromatics for 3 minutes.
Add annato powder for red color. (the whole packet)
Stir and dissolve the annato powder.
then add the tripe (pre boiled and cut into pieces
Then add fish sauce – (up to you)
then add pre boiled oxtail. (cut into small pieces)
Stir to combine.
Add the sauce.
Bring to a boil.
Then add halfed pre cooked vegetables (long beans, bokchoy)
For the sauce:
Simmer broth with a lot of peanut butter.
The broth came from boiling the oxtail for hours.
Serve with sauteed shrimp paste.
cookware purchase: https://www.heritagesteel.us/pages/ch…