How to cook Filipino Kare-Kare
In a pressure cooker over medium heat, add tripe, vinegar, and enough water to cover. Bring to a boil. Boil 10 minutes, discard water, and refill. Boil again, cover, and lock lid. Simmer until tripe is tender, about 40 minutes. Discard water, and set tripe aside.

Meanwhile, in a pot over medium heat, heat oil. Add atsuete. Cook, stirring occasionally, to release its color. Use a slotted spoon to remove and discard seeds. Add onion; cook until softened. Add garlic; cook until fragrant.

Transfer mixture to pressure cooker. Add pork shanks and tripe. Pour in enough water to cover. Bring to a boil, then simmer. Remove and discard any scum that rises to the surface. Cover, and lock lid. Cook until softened, about 30 minutes.

Release pressure then unlock lid. Add string beans, eggplants, and pechay. Mix peanut paste and toasted rice powder together. Add to pot, and stir in. Simmer, and let thicken. Serve with bagoong on the side.

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