Oxtail Stew (kare Kare)

Rinse the oxtail and tripe, if using. Place in a heavy-based saucepan with enough water to cover well.
Bring to the boil, reduce heat to low and simmer, topping up with more water to keep meat covered, for 3–4 hours, or until meat is very tender and almost falling off the bone. Strain oxtail and tripe, and reserve the stock.
Heat the oil in a heavy-based saucepan. Cook the garlic and onion for about 30 seconds. Stir in the oxtail and tripe, then add the eggplant, pumpkin and snake beans. Pour over the reserved stock. Add the bagoong and annatto mixture and mix well. Bring to the boil, reduce heat to low and simmer for 15 minutes, or until vegetables are tender. Stir in the peanut butter, and continue stirring for 5–7 minutes, or until sauce is thick. Add the bok choy and remove from the heat. Serve with steamed rice and a small spoonful of extra bagoong.