Kare kare - my recipe
INGREDIENTS
1/2 kg tripe, cut into strips
1/2 kg oxtail, sliced
1 Tbsp Vinegar
3 cloves garlic, crushed
4 pc bay leaves (divided)
1/2 kg beef kalitiran, cut up
4-5 cups of water
3 Tbsp Palm Oil
1 pc white onion, chopped
1 tsp Patis
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 .