TRIPE KARI-KARI

Ingredients
1 kilo tripe or librillo                            6 cup water
1/2 cup achuete seeds                         5 pieces eggplants (med-sized)
1 bundle sitaw                                    1 banana blossom (poso)
1/2 head garlic, macerated                  2 onions sliced
1/4 cup cooking oil                             1 cup ground peanut or peanut butter
1 cup toasted ground rice                        salt
Clean the tripe and boil in water over a very low fire until tender.
Cut into desired pieces and set aside.
Soaks achuete seeds in water and rub to bring out color.
Set aside. Sauté garlic and onions in oil.
Add the tripe, then the water,including the achuete water for coloring.
Add the ground peanuts or peanuts butter and the toasted and continue
   boiling until the broth thickens.
Add the vegetables an continue boiling until vegetables are cooked.
Serve hot with bagoong guisado..