1 kg. Pata
1 pack ox tripe (monterey)
1 bundle of Pechay leaves
1 bundle of string beans "sitaw" (Slice into 3 inch strips)
4 pcs. medium Aubergine "talong"(Slice into 3 inch strips)
1 medium size Banana Heart "puso ng saging" (Cleaned and Sliced)
Anato seeds (for color)
ginger (crushed)
1 big onion (sliced)
5 pcs. of garlic cloves (finely chopped)
2 Cups of Peanut Butter (Pure would taste much better)
1 pack of Mama Sitas Kare-Kare Mix
1/2 tsp. salt
2 tbsp. of vegetable cooking oil
water
4 tbsp. of vegetable cooking oil
1 big Onion (finely chopped)
2 pcs. Chili (siling labuyo- sliced)
1 cup of Bagoong-Alamang
1/2 cup brown sugar
Procedure:
1. Clean the ox tripe and the pata. Slice it in desired sizes.
2. With the crushed ginger and 1/2 tsp of salt, bring the cleaned ox tripe and pata to a boil until the meat is tender. ( add some more water until the meat and ox tripe is tender enough to eaten.)
3. When the meat and ox tripe is well cooked already, separate it in another container. Also remove the ginger in the soup stock.
4. In a container mix the anato seeds with a cup of the soup stock, and mix it with the rest of the soup stock along with the peanut butter and Mama Sitas Kare-Kare Mix. Stir the mixture till it become a little Thick and Smooth. Then set it aside for a while.
5. In another Casserole, Sauté the onion until transparent in color in the vegetable cooking oil. Add the garlic then after 30 sec. add the banana heart, string beans and aubergines. Then put the cooked vegetables and meat with the ox tripe in the soup stock that we have prepared a little while ago. Let it boil for another 10 min. or until all the vegetables, now along with the pechay leaves are cooked.
For the Spicy Sautéed Shrimp:
In a skillet sauté the onion in a 4 tbsp. vegetable cooking oil. Add the 1 cup of bagoong-alamang when the onion is a little bit transparent in color. Lastly add the siling-labuyo and 1/2 cup of brown sugar. Stir the mixture until the cooking oil separates from the bagoong- alamang and produces a nicely brown glazed in color.
Now with the Kare - Kare and Spicy Sautéed Shrimp ready we are now ready to serve and eat along with a steamy white rice. (^_____^)
