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Prepare oxtail, cut into serving pieces.
Use ox tripe, cleaned and cut into serving pieces.
You need large eggplants, washed and cut about 2 inches each.
You need string beans, cut about 2 inches long.
You need bokchoy, cleaned and washed.
Prepare atchuete for color, add more if needed.
Prepare salt to taste.
You need peanut butter, to thicken the sauce.
You need to prepare onion, minced and set aside.
Provide of Mama Sita's Kare-kare mix, dissolved and set aside.
You need to prepare Barrio Fiesta Regular Shrimp Paste(bagoong alamang), to be served later.

Short Tips:

- Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add a minimum of a pinch or 2 when you begin cooking and again at the very end. Your palate are going to be the ultimate guide here, so taste often.

Boil the oxtail for 2 hours or until tender. If you have pressure cooker, cook it for 45minutes max. Then add the ox tripe and onions and boil for another 1 hour..
On separate pan, blanch the bokchoy, string beans and eggplant and set aside..
If the meat is tender, put Mama Sita's kare-kare mix, atchuete, salt and peanut butter. Let it boil in low heat for 10 minutes stirring occasionaly..
Serve with blanched veggies and shrimp paste over hot rice. Enjoy! :).

The oxtail needs to be prepared by making it very tender before cooking it with the rest of the ingredients. Kare-kare is a Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat. Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts and achuete oil; peanut butter, a modern substitute, lends voluptuousness This recipe is adapted from Nicole Ponseca and Miguel Trinidad's forthcoming. It's a classic stew from the Philippines.

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