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Ingredients

1 cup sayote, julienne-sliced
1 pc. star anise(sangke)
1/2 cup ginger, cut into strips
1 kg. oxtripe, cleaned
1 pc. laurel leaf
1 cup garbanzos, cooked
5 pcs. whole peppercorn
1 cup frozen green peas
3 tbsps. cooking oil
1 cup carrots, julienne-sliced
3 cloves garlic, minced
1/2 cup red bell pepper, julienne-sliced
1 medium onion, minced
1 227 g. can tomato paste
2 medium tomatoes, minced
1/2 cup breadcrumbs

Directions

1. Boil oxtripe with the anise, laurel leaf anf peppercorns until fork-tender. Drain and cut into strips. Set aside.

2. Heat oil and saute garlic, onions, tomatoes, ginger, sayote and the precooked oxtripe. Pour in broth and simmer for about 15 min. Add in the vegetables one at a time, pausing about 2 min. after each addition.

3. In a separate bowl, combine tomato paste and breadcrumbs. Stir into mixture and simmer about 10 min. or until thick.