Kare kare - my recipe

INGREDIENTS

1. 1/2 kg tripe, cut into strips

2. 1/2 kg oxtail, sliced

3.  1 Tbsp 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 Palm Oil

9. 1 pc white onion, chopped

10. 1 tsp Patis

11. 2 packs  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 .