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Ox Tripe and Tendon in Low Carb Peanut Sauce

Ox Tripe and Tendon in Low Carb Peanut Sauce

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Serves:
MacroValue
Carbs:8 g
Fat:84 g
Protein:62 g

Ingredients:

  • 1 ½ cup Peanuts
  • ½ cup Annatto Seeds
  • 2 lb Ox Tripe
  • 2 cm Beef Tendon
  • 1 Bok Choy
  • 1 Eggplant
  • 1 Onion
  • 5 Garlic Clove
  • 6 cup Water
  • Ground Black Pepper
  • Shrimp Paste

Cooking Instructions

  1. Combine 4 cups water, beef tendon and tripe in a pot. Boil for 1 hour. Discard water and set the tripe and tendon aside
  2. Boil one and half cups water in a small pot. Add annatto seeds. Continue to boil for 5 minutes
  3. Heat coconut oil in a pot
  4. Sauté onion and garlic until onion softens
  5. Add tripe and beef tendon. Sauté for 3 minutes
  6. Pour annatto water into the pot while filtering using a kitchen sieve. Let boil
  7. Stir and then add your processed peanut paste
  8. Pour remaining water
  9. Boil for 10 minutes
  10. Cook until the texture of the sauce thickens based on your preference
  11. Add eggplant. Cook for 3 minutes
  12. Add baby bok choy or pechay. Cook for 2 minutes
  13. Season with ground black pepper
  14. Serve with bagoong alamang (shrimp paste)

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Ox Tripe and Tendon in Low Carb Peanut Sauce

Ingredients:

  • 1 ½ cup Peanuts
  • ½ cup Annatto Seeds
  • 2 lb Ox Tripe
  • 2 cm Beef Tendon
  • 1 Bok Choy
  • 1 Eggplant
  • 1 Onion
  • 5 Garlic Clove
  • 6 cup Water
  • Ground Black Pepper
  • Shrimp Paste

Cooking Instructions

  1. Combine 4 cups water, beef tendon and tripe in a pot. Boil for 1 hour. Discard water and set the tripe and tendon aside
  2. Boil one and half cups water in a small pot. Add annatto seeds. Continue to boil for 5 minutes
  3. Heat coconut oil in a pot
  4. Sauté onion and garlic until onion softens
  5. Add tripe and beef tendon. Sauté for 3 minutes
  6. Pour annatto water into the pot while filtering using a kitchen sieve. Let boil
  7. Stir and then add your processed peanut paste
  8. Pour remaining water
  9. Boil for 10 minutes
  10. Cook until the texture of the sauce thickens based on your preference
  11. Add eggplant. Cook for 3 minutes
  12. Add baby bok choy or pechay. Cook for 2 minutes
  13. Season with ground black pepper
  14. Serve with bagoong alamang (shrimp paste)