Kare Kare

Ingredients:

1/2 kilo Ox tripe, ox tail or pork leg
3 tbsps. Cooking oil
5 cloves Garlic, finely minced
1 medium-sized onion, sliced
4-5 tbsps. Atsuete or Anatto Seed Juice
3 1/2 cups broth + 1 cup broth
1/2 cup Ground Peanut
2-3 tbsps. Peotraco Rice Flour
Pechay
5-6 strands string beans (sitaw), cut into 2" length
1 small eggplant, sliced diagonally 1" thick
1 small banana blossom, sliced crosswise

Procedure:

1. Boil meat until tender. Drain set aside broth.

2. Heat oil, sauté garlic, onion and boiled ox tripe or pork leg.

3. Pour in atsuete juice; simmer for 2 minutes under medium heat.

4. Add in broth; boil for 5 to 10 minutes.

5. Dissolve ground peanut and Peotraco Rice Flour in 1 cup broth, pour in the boiling mixture. Stir continuously until it boils.

6. Add in vegetables and cook in medium heat. Simmer until sauce thickens. Serve hot with bagoong.