• 1 kg oxtail
  • 1 kg tripe or beef slices
  • 1 pc small banana flower bud (sliced)
  • 5 pcs whole eggplants sliced
  • 1 bundle pechay or bok choy
  • 1 bundle string beans
  • 1 cup ground peanuts
  • ½ cup peanut butter
  • ½ cup LORINS alamang guisado
  • 4 ½ cups water
  • ½ cup annatto seeds soaked in a cup
  • of water
  • ½ cup toasted ground rice
  • 1 pc onion (chopped)
  • 1 tbsp garlic (minced)
  1. In a large pot, add water halfway and bring to a boil on high heat.
  2. Place the oxtail along with the onions into the pot. Reduce the heat to a low and cook for approximately 2.5-3 hours.
  3. Checking the meat to tenderness, add ground peanuts, peanut butter and the colored water from the annatto seed mixture. Continue to simmer for an additional 5-7 mins.
  4. Add the toasted ground rice and simmer for another 5 minutes.
  5. In a saute pan on low heat, saute garlic. Then add the banana flower, eggplant and string beans. Cook for 5 minutes and set aside off the heat.
  6. Transfer the cooked vegetables to the large pot. Add salt and pepper to taste.
  7. Serve hot and accompany with LORINS alamang guisado. Enjoy!