Gluten-Free Filipino Kare-Kare

Ingredients:

1 pound oxtail or tripe, cut into serving pieces
1 pound gluten-free string beans (sitaw), cut into 2-inch pieces
1/2 pound gluten-free eggplant (aubergine), sliced
1/2 cup gluten-free peanut butter
1/2 cup ground gluten-free toasted rice (rice flour can be used)
1 small bundle of gluten-free banana flower (blossom), sliced (optional)
1 small onion, chopped
4 cloves garlic, minced
2 tablespoons cooking oil
Salt and black pepper to taste

Instructions:

In a large pot, bring water to a boil and add the oxtail or tripe. Simmer until the meat is tender. This may take about 2-3 hours, or you can use a pressure cooker to save time.

Once the meat is tender, drain it and set it aside. Reserve some of the broth for later use.

In a separate pot, heat the cooking oil over medium heat. Sauté the minced garlic and chopped onion until they become fragrant and translucent.

Add the cooked oxtail or tripe to the pot and sauté for a few minutes.

Pour in enough reserved broth to cover the meat and bring it to a boil. Let it simmer for about 10-15 minutes.

Stir in the gluten-free peanut butter, mixing it until it's fully dissolved and incorporated into the sauce. If the mixture is too thick, you can add more reserved broth as needed.

Add the gluten-free ground toasted rice to the pot, stirring constantly to prevent lumps. Continue to simmer for another 10-15 minutes, or until the sauce thickens.

Add the sliced gluten-free string beans, gluten-free eggplant, and banana flower (if using). Simmer until the vegetables are tender but still crisp.

Season with salt and black pepper to taste.

Serve your gluten-free Filipino Kare-Kare hot, accompanied by gluten-free bagoong (shrimp paste) on the side.

Enjoy the rich and savory flavors of this gluten-free Filipino Kare-Kare, a classic Filipino dish known for its creamy peanut sauce!