Kare Kare

This a favorite dish and one that reminds me of celebrations and family gatherings.  Since it involves some serious cooking time for the meat, we don't make it much.  It sounds kind of gross, but honestly I could eat this once a week and think of all the Thai dishes that involve peanuts and peanut butter.  Then again...it may be an accquired taste.  Will will NOT eat this.

Ingredients:
1/2 lb. beef tripe (optional)
1 1/2 lbs oxtail
1 cups of chunky peanut butter
1 Kare Kare mix (we like Mama Sita's)
1 onion, diced
2 cloves of garlic, diced
2 pieces eggplant, sliced 1" thick
12 Pechay (Bok choy) cut into 2 pieces
12 sitaw (string beans) cut to 2″ long
8 cups of water
Salt to taste
Bagoong (shrimp paste)


Instructions

1. In a stock pot, boil beef tripe and oxtail in water, bring to a simmer and cooked until very tender. Remove all the broth and set aside 3 1/2 cups. 
2. Add garlic and onion and saute until golden brown, then add the 3 1/2 cups of the stock, oxtail, kare kare mix and peanut butter. Bring to a boil and simmer for 15 minutes or until sauce thickens. Add the eggplant and string beans. Cook the vegetables for a about 2 minutes. Do not overcook the vegetables.
3. Add bok choy leaves and cook for 3 mintues.  Salt to taste.
4. Serve with bagoong on the side and steamed white rice.