Adapted from Mama Sita
Rinse the oxtail and tripe in water, particularly the tripe. Cut the tripe into 1/2- 1 inch squares. Place all meat, ginger , water and a third of the onions in a large pot and bring to a boil. Cook for about an hour, or several hours on low heat (thermos cooker for me).
In a frying pan, sauté remaining onions and garlic with a little oil on medium heat, add some of the meat in and sauté as well.
Dissolve the seasoning mix with a 2 cups of the broth from the meat. Add to the frying pan and cook until it thickens then transfer everything into the pot with the broth, give it a good mix.
Add eggplants and green beans and bring to a boil, stirring occasionally. Once the green beans turn a dark green and soften a bit add the peanut butter and mix. Add as much bok choy as you will be eating- it’s best to add it before serving. Simmer for another 5 minutes and serve with rice.