Wash all the oxtail and tripe and cut one inch size. Put it in large pot and boil until soft. Usually 1-2 hours. Don't discard the water. You can use it to make your peanut butter sauce. (if you have pressure cooker, you can put the oxtail in high pressure for 35 minutes and boil the tripe separately)

Add oil to your wok then put the garlic, followed by the onion then add the annatto powder. Add the water from the oxtail and tripe boiled water. Add water if you don't have enough water. Then add your beef bouillon.

Let it boil. Then add the long beans and eggplant and banana blossoms. Let it boil for about 8-10 minutes. Add the ground peanut, peanut butter and toasted ground rice.

Add the oxtail and tripe and mix. Then finally add the bokchoy.

Add salt and pepper to taste. Serve hot with shrimp paste. Enjoy!