Simmer oxtail in water. Drain and discard the water. Simmer blanched oxtail in water until slightly tender (approximately 2 - 3 hours). Add bay leaves and black peppercorn and simmer until very tender. Remove oxtail and set aside. Strain oxtail stock and reserve 8 cups.
Simmer tripe in water. Drain and discard the water. Repeat twice. Simmer blanched oxtail in water until tender. Drain and discard liquid.
Sauté garlic and onion in oil in a pot. Add ground rice. Stir in oxtail stock. Slowly add annatto water until desired color is achieved. Stir in the ground peanut and bring to a simmer. Add ox tail and tripe. Season with MAGGI® MAGIC SARAP®.
For the vegetables, blanch sitaw and pechay separately. Fry eggplant in oil until golden brown and set aside.
Transfer kare-kare into a deep dish bowl, top with the vegetables and serve with bagoong.