Boil the ox tail the night before until it is quite tender,
but the meat doesn't fall off the bone. Remove the meat and cool the
soup in the refrigerator. The next evening remove the fat. Cook
the meat again and add eggplant, string beans and cook some more.
Add the peanut butter. Mix the Achuote in water and add to the pot
(only the liquid portion, strain the seeds) Let it cook some more.
I don't prefer the following, but it is tradition: Fry some
bagoong. Serve with rice.
Posted by: Nico Rodin Tuason
Comments:
Its even better with tripe added. Also, add lemon to the bagoong.
Oski Cruz
soc.culture.filipino
Achuote is Achiote or Annatto Paste and Bagoong is fermented
shrimp paste - JW
