Classic Kare-Kare

Serves 12 Persons.


Ingredients:

• 1 kilo tripe
• 1 kilo ox tail
• 2 quarts water
• annatto seeds for coloring
• 1 piece banana blossom
• 500 grams string beans
• 4 eggplants
• 500 grams radishes
• 1/2 cup ground peanuts (toasted until coffee brown)
• 1/2 cup toasted ground rice
• 1 teaspoon MSG
• salt to taste

Procedure:

1. Boil tripe and oxtail in water.  Skim water to remove scum.  Add water if necessary as meats cook.  There should always be stock to cover.  When meat is tender, about 3 1/2 hours, set aside stock.  Cut tripe and oxtail into serving pieces.
2. Soak and rub annato seeds in water to cover.  Cut vegetables in serving pieces and drop into boiling reserved stock to parboil, about 5 minutes.  Remove and set aside.
3. Add water in which annato seeds have been soaked to the stock; do not include seeds.  Let boil for 5 minutes.  Blend in ground peanuts and ground rice.  Bring to a boil.  Return meats to pot and add MSG.  Just before removing from fire, add the parboiled vegetables and salt to to taste.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by The Aristocrat Restaurant, Manila)