Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Total Time 7 hours
Servings 4 to 6
Author Connie Veneracion


  • 1.25 kilograms ox tail, tripe, leg or face (or a combination of two or more of these)
  • 1/2 head of garlic
  • 1 whole onion
  • 2 bay leaves
  • salt
  • 1/8 cup annato seeds (or 1 tbsp. of annatto powder)
  • 1/2 head of white cabbage
  • 1 bunch pechay (pei tsai or bok choy)
  • 1 bunch sitaw (yard-long beans)
  • 2 eggplant
  • 1 small puso ng saging (heart of banana plant)
  • 1/2 cup peanut butter
  • 1/4 cup rice flour
  • 6 to 8 cups beef stock


  • Rinse the ox tripe, face, tail or leg well. Place in a large casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Season with salt. Add the bay leaves, garlic and onion. Cover and simmer until tender, about 4 to 6 hours. Alternatively, use a pressure cooker or a slow cooker. If using a different parts of the animal, chances are they won’t cook to the desired tenderness at the same time (the tripe will cook faster than the rest). Inspect the progress of the meat, scoop out the parts that are done, continue cooking the rest, and so on. When all meat is done, scoop out and transfer to a covered bowl. Set aside and keep hot.
  • Strain stock and measure 6 cups (you may need less but it’s better to be prepared).
  • If using annatto seeds, add them to the stock while still hot. Leave to allow the seeds to expel its beautiful color. Skip this step is using annatto powder.
  • Cut the cabbage half into 2 and remove core. Cut off the roots and 1/2 inch of stalks of pechay and discard. Cut of the roots of sitaw and cut into 2? lengths. Discard the tough outer layers of puso ng saging and cut inner layers into 2" x 2" pieces (see banana heart: how to trim and prepare). Cut the eggplants into 2" x 2" cubes.
  • Place the rice flour in a skillet and toast over medium-high heat until lightly browned and nutty in aroma. Set aside.
  • Strain the stock and discard the annatto seeds. Bring to the boil (if using annatto powder, add it now) and add the vegetables in the following order with a 2-minute interval: sitaw, eggplant, puso ng saging, white cabbage and pechay. Scoop out the vegetables and arrange in the serving bowl alongside the meat.
  • Meanwhile, mix roasted rice flour with 1/2 c. of stock. Mix the peanut butter with another 1/2 c. of stock.
  • Reheat the stock in the pan. Pour in the rice flour mixture, stirring as your pour. Cook until a bit thickened, about three minutes. Stir in the diluted peanut butter. Simmer for about five minutes. Adjust the seasonings, if you like.
  • Pour the sauce over the meat and vegetables. Stir. Serve hot with bagoong alamang (shrimp paste), if you like.