Oxtail kare kare with beef tripe - Cook with Elia Donati

Today, with the talented and charismatic Chic Pamitangco, we discover a Filipino recipe that will blow your mind!
Want to know more about my guest? Read below:
Chic is an international student and a passionate food enthusiast with a deep appreciation for culinary arts and a keen interest in the food industry, including trends, innovations, and sustainability practices. Currently, Chic works as a Grill Chef at Chinchin Melbourne.
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INGREDIENTS
2 pounds ox tail 🐂 -cut into serving size
1 pound ox tripe - cut into serving size
6 cups water 💧
2 tablespoons oil
2 cloves garlic 🧄 - minced
1 medium onion 🧅 - chopped
6 pieces yard-long beans🫛 - ends trimmed and cut into 3-inch pieces
1 small banana🍌 heart (optional) - cut and pre-soaked
2 medium eggplant 🍆- cut into 2-inch pieces
2 tablespoons annatto powder 🥄
1 cup peanut butter 🥜- less sweet or unsweetened
½ teaspoon salt 🧂 (optional)
3 medium bok choy 🥬
RECIPE
1️⃣In a pot, heat oil over medium-high heat. Saute garlic and onion until limp and aromatic. Add the meat and sear for a minute to let the juices out.
Pour in water and bring to a boil.
2️⃣Reduce heat to low. Simmer for 3 hours, pot covered, or until the meat becomes very tender. Add more water if needed to make sure you have at least 3 cups of stock for the sauce.
3️⃣Using a skillet over medium heat, toast sticky rice flour for a few minutes, stirring often, until it turns light brown in color. Transfer to a small bowl and add ¼ cup of water and set aside.
4️⃣Once meat is tender, add the yardlong beans, banana heart, and eggplant to the pot and cook until al dente, add the peanut butter and annatto powder. Season with salt if desired. Stir and make sure that peanut butter is completely dissolved.
5️⃣Once vegetables are cooked, gradually add the toasted rice flour mixture to the pot and mix well. Cook for a few minutes until the sauce thickens.
6️⃣Lastly, add the pechay or bok choy and turn off the heat. Transfer to a serving pot or dish. Serve hot with steamed rice and some shrimp paste.
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