Boil 1 quart water in a pressure cooker. Add oxtail and tripe. Continue to boil in medium heat for 20 minutes. Note: do not cover the cooker.
Drain the water use to boil the beef. Pour 1 quart of fresh water into the pressure cooker. Cover and pressure cook for 25 minutes.
Prepare annatto water by combining 1 cup of hot water with annatto seeds. Stir. Soak seeds for 10 minutes. Remove the seeds by filtering using a kitchen sieve. Set aside.
Heat oil in a cooking pot. Saute onion and garlic until onion softens.
Pour beef stock into the pot. Note: this is the liquid used to pressure cook the oxtail and tripe. Let boil.
Add peanut butter. Stir until well blended.
Add Knorr Beef Cube. Stir.
Pour annatto water into the pot and then add oxtail and beef tripe. Let the mixture re-boil. Cook for 5 to 7 minutes.
Combine cornstarch with 1/4 cup water. Stir. Pour mixture into the cooking pot. Stir.
Add eggplant, banana blossom, and sitaw. Cook for 5 minutes.
Add pechay. Cover the pot and cook for 3 to 4 minutes.
Transfer to a serving bowl. Serve!