INGREDIENTSadd to grocery list

2 kg
ox tail, cut into 2-inch pieces
1 kg
tripe, cut into 2-inch pieces, rinsed well
1 pack 50 G MAGGI MAGIC SARAP
2 tbsp vegetable oil
4 pc
bay leaves
2 tbsp black peppercorn
1 head garlic, mined
1 pc
large onion, small diced
1/4 cup ground rice
6 cups oxtail stock
1/2 cup ground peanuts
2 tbsp annatto (with lye), soaked in 1/4 cup hot water for 5 mins. and strained
5 pcs pechay, remove core and rinsed
10 pcs sitaw, cut into 2 1/2-inch pieces
5 pcs eggplant, cut in half crosswise then cut into 4 pieces
DIRECTIONS
1.Place oxtail in a pot, cover with water, bring to a boil and drain. Cover agai
n with water, bring to simmer and cook until slightly tender (approximately 2-3
hours).
2.Add bay leaves and black peppercorn, lightly season with half of MAGGI MAGIC S
ARAP and simmer until tender. Remove oxtail and set aside. Strain the oxtail stoc
k and reserve.
3.Separately place tripe in a pot, cover with water, bring to a boil and drain.
Repeat twice. Place blanched tripe in a pot, cover again with water, bring to si
mmer and add bay leaf and peppercorn. Cook until tender. Drain and discard liqui
d.
4.In a separate pot, saut the garlic and onion for 2 minutes. Add ground rice and
whisk in oxtail stock. Slowly add annatto water until desired color is achieved
. Whisk in the ground peanut and bring to a simmer.
5.Add ox tail and tripe and bring to simmer. Check seasoning. Season with MAGGI
MAGIC SARAP.
6.For the vegetables, blanch sitaw and pechay separately. Drain well and set asi
de.
7.Fry eggplant in preheated oil until golden brown and set aside.
8.Transfer kare-kare in a deep dish bowl, top with the vegetables and serve with
bagoong.