Photo by Farideh Sadeghin
Servings: 6-8
Prep time: 25 minutes
Total time: 3 hours2 pounds|900 grams oxtails, trimmed
1 pound|450 grams tripe, cut into 2-inch slices, optional
2 tablespoons canola oil
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
2 tablespoons fish sauce
1 pound|450 grams baby bok choy, leaves removed and reserved, stems thinly sliced lengthwise
12 ounces|342 grams long beans, cut into 3-inch pieces
2 medium Japanese eggplant, sliced ½-inch thick
2 teaspoons annatto powder
1 ½ cups|375 grams smooth peanut butter, preferably Skippy
5 tablespoons cornstarch
kosher salt and freshly ground black pepper, to taste
cooked rice, to serve
shrimp paste, to serve
Prep time: 25 minutes
Total time: 3 hours
Ingredients
1 pound|450 grams tripe, cut into 2-inch slices, optional
2 tablespoons canola oil
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
2 tablespoons fish sauce
1 pound|450 grams baby bok choy, leaves removed and reserved, stems thinly sliced lengthwise
12 ounces|342 grams long beans, cut into 3-inch pieces
2 medium Japanese eggplant, sliced ½-inch thick
2 teaspoons annatto powder
1 ½ cups|375 grams smooth peanut butter, preferably Skippy
5 tablespoons cornstarch
kosher salt and freshly ground black pepper, to taste
cooked rice, to serve
shrimp paste, to serve
Directions
- Rinse oxtail, and tripe, if using, under cold water. Set each aside in their own bowls.
- Bring a large pot of generously salted water to a boil. Add the tripe and cook for 10 to 15 minutes. This helps to soften the tripe and remove its bad odor.
- Heat the oil in a large saucepan over medium. Add the oxtail and cook, turning as needed, until browned all over, 11 minutes. Set aside on a plate.
- Add the onion and cook until translucent, 3 minutes. Add the garlic and cook until fragrant, 1 minute more. Stir in the oxtail, tripe, fish sauce, and 8 cups water (enough to cover!) and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook until the oxtail is falling off the bone, about 3 ½ to 4 hours. Skim off any scum that may have risen to the top and discard.
- Mix ¼ cup|60 ml of the stock with the annatto in a small bowl until dissolved, then stir it into the pot along with the peanut butter until combined. Stir 3 tablespoons of the liquid in a small bowl with the cornstarch, then stir it into the pot.
- Add the bok choy, beans, and eggplant to the pot and cooks, stirring, an additional 5 to 7 minutes, until the eggplant are just cooked through and the stew is thick. Serve with the rice and shrimp paste.