Combine the tripe, onion, crushed peanuts, annatto water, 1cup water (or beef broth), and beef powder in a pressure cooker or cooking pot.
Apply heat then stir to mix the ingredient. If using a pressure cooker, cover the pressure cooker and pressure-cook the tripe for 35 to 40 minutes. If using an ordinary cooking pot, you will need to simmer the tripe for 120 to 150 minutes or until tender.
While cooking the tripe, prepare the vegetables by boiling 4 cups of water in a separate cooking pot. Blanch the eggplant and string beans followed by the bok choy. Boil the banana blossoms for 3 to 5 minutes. Strain and then place in a plate; set aside.
Once the tripe is tender, add the peanut butter and glutinous rice flour (diluted). Stir and continue to cook until the texture of the sauce reaches the desired texture.
Transfer to a serving plate. Arrange the blanched vegetables on the side.
Serve with bagoong. Share and enjoy!