Guinisang Mongo (Sauteed Mung Bean with Tripe )

Ingredients: 1 cup Mongo (Mung bean), 1/2 lb. tripe, 1/2 lb. beef (for stew or tapa) cut into cubes, 3-4 cups beef broth, 1 large garlic clove, 1 large onion or 2 shallots, 1 large tomato, 1/2 dozen small okras (trim ends), a bag of spinach, vegetable cooking oil, fish sauce (patis), salt, black pepper Optional: 2 small eggplants, bagoong (shrimp fry) . Wash the mongo beans thoroughly and place in pan. Add water, just enough to cover the beans. Let simmer for about 45 minutes or until the beans start breaking up and become mushy. Maintain the water level by adding a little bit of it at a time (Dish is best when creamy, not watery). During this time, boil the tripe and beef/pata in a separate pot of water for about the same length of time. When done, cut the tripe in half-inch strips, the meat - in small or bite size cubes. Save the water for use as beef stock/broth. Set meat aside.

Mince garlic and chop onions/shallots. Dice the tomato. Heat vegetable cooking oil in a large pan or casserole. In medium heat, saute the garlic. Add onion when garlic starts turning golden. Drop in diced tomato when onion starts to become opaque or wilted. Let cook for about 3 minutes. Pour in the mongo along with the water, and bring to a boil. Then add tripe and beef/tapa. Pour in the beef broth. Season with salt, black pepper and fish sauce (patis). Add the okra (and optional cubed eggplants). Cover and simmer for about 20 minutes. When veggies are done, taste and adjust seasonings as needed. You can add the optional bagoong at this time. Bring to a boil and heap the spinach on top. Cover immediately and turn off the heat, letting the steam cook the spinach. Let sit for 15 - 20 minutes. Serve with hot, steaming rice.