http://worldclasscuiscene.blogspot.com/Ingredients:
1/2 lb of tripe sliced in bite sizes
1/2 lb of brisket
1 lb of ox tail
2 medium eggplant, cut in about 1.5 inches lengths
1 can of canned banana blossoms
about 10 pcs of long beans cut in 1.5 inches lengths
Pechay (optional)
2 packs of Mama Sita Kare-kare Mix
1/2 cup of peanut butter
Cook the tripe, brisket and ox tail in a pressure cooker. Adding about 6 cups of water. Cook for about an hour. Once cooked, add the eggplant, banana blossoms and long beans. Add also the peanut butter. Mix kare-kare mix in 1/4 of water and add to the pot and stirring the pot occasionally to avoid the mix from burning at the bottom of the pot. Add the pechay last and make sure you don't overcook.
Serve with Guinisang Alamang (Shrimp Fry)