By Dorothy MJ Ferreria
½ kilo beef tripe, sliced into strips (goto or tuwalya)
½ kilo boneless beef shank, sliced into chunks (batok or boneless kenchi)
½ kilo ox tail, sliced into serving portions
3 pieces coarsely chopped onions
3 stalks lemon grass (tanglad), 3 stalks celery or 3 pcs. Bay leaf
3 tablespoons rock salt
1 tablespoon coarsely ground black pepper
1 cup raw rice
1/3 cup corn oil
¼ cup well pounded garlic
1 cup chopped onions
1 tablespoon annatto (achuete) powder
7 cups beef broth
½ piece beef cube (optional)
1 cup creamy peanut butter
¼ cup fish sauce (patis)
1 tablespoon rock salt
1 teaspoon coarsely ground black pepper
1 piece banana heart, sliced diagonally or
4 artichokes, quartered
2 pieces eggplant, sliced diagonally
6 pieces sitaw or green beans, cut into 2-inch pieces
1 piece radish, peeled and sliced diagonally
3 tablespoons corn oil
¼ cup well pounded garlic
½ cup chopped onions
½ cup chopped tomatoes
1 cup bottled cooked bagoong alamang
sugar to taste
Wash the tripe well and transfer to a stockpot. Add 1 chopped onion, 1 stalk of tanglad or celery or 1 piece bay leaf, 1 tablespoon rock salt and 1 teaspoon coarsely ground black pepper. Add a generous amount of water filling the pot three-fourths full. Cover the stockpot and place over medium heat. Allow to boil, and then simmer until tender. If desired use a pressure cooker and cook for 45 minutes.
Repeat the procedure with the beef cubes and the ox tail. If a pressure cooker will be used, cook the beef cubes for 25 minutes and the ox tail for 30 minutes.
Toast the rice over medium heat in a non-stick frying pan without any oil until golden brown. Allow to cool and then process in a blender or coffee mill until finely ground. Set aside.
In a big wok heat up 1/3 cup of corn oil. Pour in the garlic, the onions and the achuete powder and sauté until the onions are limp. Then add the cooked meat and continue to sauté until blended. Add the beef broth and the beef cube and allow to boil. When boiling, add the peanut butter, the patis, the rock salt and the pepper. Mix well until blended. Then add ½ cup first of the ground rice. Allow to boil, stirring continuously until the sauce has thickened. Add more rice if a thicker consistency is desired.
Boil the vegetables separately in slightly salted water until tender. Add the vegetables to the kare-kare mixture only when ready to serve, as the vegetables tend to cause spoilage. Serve with bagoong on the side.
To prepare the bagoong heat the corn oil in a frying pan. Add the garlic, onions and tomatoes and sauté until wilted. Then add the bottled shrimp bagoong and continue to sauté until blended. Add sugar to taste if necessary. If you want the bagoong dip to be saucier, pour in ¼ cup of clear softdrink after adding the bagoong to the sauted mixture.