Oxtail and tripe braised until tender, then finished in a thick, toasted-peanut and annatto sauce with banana heart and vegetables. A festive Filipino dish traditionally served with a side of bagoong, fermented shrimp paste, to spoon over the top.
Simmer the oxtail
Put the oxtail, tripe, water, onion and garlic into a large pot, bring to a boil, then simmer for two hours until the meat is tender enough to pull apart easily.
Strain and reserve
Lift out the meat and strain the broth, keeping both.
Make the annatto base
Steep the annatto seeds in a little warm water for five minutes to release their colour, then strain out the seeds and keep the orange liquid.
5 minBuild the sauce
In a clean pot, heat the oil, add the annatto liquid, ground peanuts, peanut butter and about a litre of the reserved broth, and simmer for ten minutes until it thickens into a sauce.
10 minReturn the meat
Add the cooked oxtail and tripe back into the sauce and simmer for ten minutes so the meat takes on the sauce's colour and flavour.
10 minCook the vegetables
Add the banana heart, long beans and eggplant and simmer for eight minutes until just tender.
8 minSeason and serve
Season with patis and salt, and serve hot with steamed rice and a small dish of bagoong on the side.
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