INGREDIENTS
           • 1 kilo Pork Shank (Pata ng Baboy)
          ​​• ½ kilo Ox Tripe
          ​​• 1 cup String Beans, Cut
          ​​• 1 cup Lily’s Peanut Butter
          ​​• 1 tbsp. Garlic, Minced
          ​​• 1 tbsp. Onion, Minced
          ​​• Bagoong
          ​​• Cooking Oil for Frying

PROCEDURE
          ​• Cook the Ox Tripe in the pressure cooker until soft.
          • Discard liquid and set aside the cooked ox tripe.
          • Boil the pork shanks until tender.
          • Blanch the vegetables in a separate pan of boiling water with a bit of salt then immerse in a bowl of ice water. Set aside.
          • In a large saucepan, sauté onion and garlic.
          • Add in the boiled pork shank pieces and ox tripe.
          • Mix in the Lily’s Peanut Butter. Allow the peanut butter to coat all the pork pieces/ox tripe and simmer over low fire for a few minutes.
          • Put in the broth ox tripe and pork shank liquid.
          • Simmer for 10-15 minutes.
          • Serve by putting first the Kare-Kare meat with sauce in the serving bowl and top it with veggies for a nice “Restaurant-Like” Presentation.
          • Serve with bagoong on the side.