This is my ultimate favorite dish. I used to beg The Father to make this all the time. I used to hid the leftovers so I could have it all to myself. When The Parents moved away, I would beg them to make it when I would go to California. There are many variations of the dish but I had to make it like The Father and my Lola used to. I had a basic understanding how the recipe was but I finally got the recipe out of The Mother. Even The Husband liked it. It was much to my disappointment that The Daughter is allergic to nuts so unfortunately, I am unable to make it as much. I really don't have measurements for this since it is per taste. This recipe is one of their many recipes when The Parents tell me, just a little or it is up to you comment when I ask them about measurements.
Oxtail (I used 2 packs because The Husband likes the meat)
Sazon by Goya or any brand you like
Salt and Pepper
- Boil the oxtail with onion and garlic. The use of a pressure cooker is great for this. In my cause, I used a slow cooker and I left it for about 6 hours. Oxtail is quite tough so it takes a long time to cook.
- Once the oxtail is tender, add the tripe and cook for a 5-10 minutes. Do not overcook it.
- After the meat is cook, remove from the pot but keep the liquid for later.
- Take the meat and saute it in a wok or large skillet add the chicken bouillon and sazon (to taste) and more garlic and onions.
- Once the meat browned slightly add the veggies. Start with the string beans, the egg plant and lastly the napa cabbage.
- Once everything is sauteed together, add the peanut butter, broth from earlier and pepper to taste.
- Serve over rice.
*For The Daughter, I set aside some meat and veggies so she is able to try it.
This one was for The Daughter
This was for the rest of The Family