To begin, prepare the meat. In a large pot, add the oxtail and tripe (if using) with enough water to cover. Add a pinch of salt and bring to a boil, skimming off any scum that rises to the surface. Reduce to a simmer and cook for 1.5–2 hours, or until the meat is tender. Reserve 3 cups of the broth and set the meat aside.

While the meat cooks, prepare the vegetables. Slice the eggplant and banana heart, trimming the string beans and bok choy. For the banana heart, soak the wedges in water with a pinch of salt or vinegar to prevent discoloration. Drain just before cooking.

In a separate pot, heat a tablespoon of oil over medium heat. Sauté the onion and garlic until fragrant and translucent. Sprinkle in the annatto powder, stirring to release its vibrant colour. This step enhances the visual appeal of the dish.

Add the reserved broth to the pot with the sautéed aromatics. Stir in the peanut butter and ground toasted rice, whisking until smooth. Allow the mixture to simmer gently, thickening as the peanut sauce develops its rich flavour.

Return the cooked oxtail and tripe to the pot. Simmer for 15 minutes, allowing the flavours to meld. Add the fish sauce and adjust the seasoning with salt and pepper as needed. For a nuttier flavour, add an extra tablespoon of ground toasted rice.

Gently add the eggplant, banana heart, and string beans to the stew. Simmer for 5–7 minutes until the vegetables are tender but still vibrant. Avoid overcooking to maintain their texture.

Finally, add the bok choy. Cover the pot and cook for 2–3 minutes, just until the leaves wilt. Turn off the heat and let the Kare Kare rest for 5 minutes to allow the flavours to settle.

Serve the Kare Kare in a large serving bowl, garnished with freshly sautéed bagoong on the side. Pair with steamed jasmine rice for a complete meal. For presentation, arrange the vegetables neatly atop the stew and garnish with a sprinkle of chopped peanuts for added texture.