dean
12-09-2008, 03:39 PM
P1020396a.jpg (image) (http://bp0.blogger.com/_KC0IeKPFNMo/SCrmHc3bwbI/AAAAAAAABdo/FU4owNCnuEA/s1600-h/P1020396a.jpg)
Ingredients:
P1020387a.jpg (image) (http://bp2.blogger.com/_KC0IeKPFNMo/SCrlT83bwZI/AAAAAAAABdY/aHQs1kWGxVE/s1600-h/P1020387a.jpg)
1/2 k. beef tripe, cut 1”x2” rectangle
3 medium size eggplant, slice diagonally
1 small size banana bud, quartered and cut diagonaly
1 bundle sitaw, cut into 2" long
1 bundle pechay
1/2 head garlic, chopped
2 large size onion, chopped
1 packet Mama Sita Kare-kare mix
cooking oil
ginisang bagoong alamang
Cooking procedure:
P1020392a.jpg (image) (http://bp0.blogger.com/_KC0IeKPFNMo/SCrlpc3bwaI/AAAAAAAABdg/NDeUzVOrNSg/s1600-h/P1020392a.jpg)
In a casserole put beef tripe, add enough water to cover, bring to a boil. Lower heat and simmer for 1-2 hours or until tender, add more water as necessary. Remove all scum that rises to the surface. Remove tripes from casserole let cool, set aside broth. In a sauce pan, sauté garlic and onion. Add in tripe, stir cook for 3-5 minutes then pour in 3-4 cups of stock and simmer for another 3-5 minutes. Add kare-kare mix diluted in 1 cup of stock and the banana bud and simmer for 3-5 minutes and until sauce thickens, then add all the other vegetables. Cook for another 3-5 minutes or until vegetable are just cooked. Serve hot with ginisang bagoong alamang.
Ingredients:
P1020387a.jpg (image) (http://bp2.blogger.com/_KC0IeKPFNMo/SCrlT83bwZI/AAAAAAAABdY/aHQs1kWGxVE/s1600-h/P1020387a.jpg)
1/2 k. beef tripe, cut 1”x2” rectangle
3 medium size eggplant, slice diagonally
1 small size banana bud, quartered and cut diagonaly
1 bundle sitaw, cut into 2" long
1 bundle pechay
1/2 head garlic, chopped
2 large size onion, chopped
1 packet Mama Sita Kare-kare mix
cooking oil
ginisang bagoong alamang
Cooking procedure:
P1020392a.jpg (image) (http://bp0.blogger.com/_KC0IeKPFNMo/SCrlpc3bwaI/AAAAAAAABdg/NDeUzVOrNSg/s1600-h/P1020392a.jpg)
In a casserole put beef tripe, add enough water to cover, bring to a boil. Lower heat and simmer for 1-2 hours or until tender, add more water as necessary. Remove all scum that rises to the surface. Remove tripes from casserole let cool, set aside broth. In a sauce pan, sauté garlic and onion. Add in tripe, stir cook for 3-5 minutes then pour in 3-4 cups of stock and simmer for another 3-5 minutes. Add kare-kare mix diluted in 1 cup of stock and the banana bud and simmer for 3-5 minutes and until sauce thickens, then add all the other vegetables. Cook for another 3-5 minutes or until vegetable are just cooked. Serve hot with ginisang bagoong alamang.