INGREDIENTS
- 1 kilo Beef Tripe cut into strips, about 1 by 3 inch
- 3 pieces Bay Leaf
- 2 Tablespoons Italian Seasoning
- 1 thumb-sized Ginger
- 1 head Garlic
- 1 piece Onion
- Salt and Pepper to taste
- 1 head Garlic, finely chopped
- 1 piece Onion, finely chopped
- 1/4 cup Peanut Butter, unsweetened
- 2 Tablespoons Annatto Seeds, soaked in 1 cup hot water for 15 minutes
- 1 whole piece Banana Blossom
- 20 pieces Yardlong beans or sitaw, cut into 3 inch long
- 3 pieces Eggplant, sliced
- bunch Bok Choy
- pinch of salt
- 5 Tablespoons Corn Starch
- 1/2 cup Water
DIRECTIONS
- Clean beef tripe and place in a pressure cooker. Add bay leaf, Italian seasoning, ginger and water to cover everything and boil for 40 minutes. Remove from heat and discard the boiled water. This is to remove the fowl smell of the meat.
- Place the beef tripe and bones in a pressure cooker. Add garlic, onion, salt and pepper. Add enough water to cover everything. Pressure cook for 1 hour.
- Remove half of the beef tripe and cool. Deep fry until golden brown and set aside.
- Add garlic and onion in the broth and simmer for 10 minutes. Add peanut butter and mix until well incorporated. Add annatto-water mixture. Add banana blossom and yardlong beans and simmer for 3 minutes. Add Eggplant and simmer for another 5 minutes. Add bok choy and simmer for another minute. Add salt.
- Dissolved cornstarch in water and gradually add to the dish until desired consistency is achieved. Topped with crispy beef tripe and served with sauteed bagoong.
Source : Kusina ni Teds
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