Kare-Kare
A beloved Filipino stew featuring tender oxtail and tripe simmered in a rich, savory peanut sauce, complemented by a medley of fresh vegetables. Traditionally served with a side of fermented shrimp paste (bagoong) for an umami boost.
🧂 Ingredients
- 1 kg Oxtail
- 300 g Beef tripe
- 8 cups Water
- 1 large Onion
- 4 cloves Garlic
- to taste Salt
- to taste Black pepper
- 1 cup Peanut butter
- 2 tbsp Annatto seeds
- 1/4 cup Cooking oil
- 1/4 cup Toasted rice powder (pinipig)
- 2 medium Eggplant
- 200 g String beans
- 4 heads Bok choy
- 1 medium Banana blossom
- for serving Bagoong alamang (fermented shrimp paste)
👨🍳 Instructions
- 1
Prepare the meats: In a large pot, combine the oxtail and tripe. Add enough water to cover generously (about 8 cups). Add the quartered onion and crushed garlic. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for at least 2.5 to 3 hours, or until the oxtail and tripe are very tender. Skim off any scum that rises to the surface during the first hour of simmering. Season with salt and pepper to taste towards the end of the simmering time.
⏱️ 2.5 - 3 hours - 2
Prepare the annatto oil and toasted rice: While the meat simmers, heat the cooking oil in a small saucepan over medium-low heat. Add the annatto seeds and let them steep for about 10-15 minutes, stirring occasionally, until the oil turns a deep reddish-orange color. Do not let the seeds burn. Strain the oil into a bowl, discarding the seeds. If using toasted rice powder (pinipig), ensure it is finely ground. If you have whole toasted rice, grind it to a powder using a mortar and pestle or a spice grinder.
⏱️ 15 minutes - 3
Make the peanut sauce: Once the oxtail and tripe are tender, remove them from the broth and set aside. Strain the broth into a clean pot, discarding the solids (onion and garlic). Bring the broth to a simmer. Whisk in the peanut butter until fully incorporated and smooth. Stir in the strained annatto oil and the toasted rice powder (if using). Continue to simmer, stirring frequently, for about 15-20 minutes, or until the sauce has thickened to your desired consistency. The sauce should be rich and have a vibrant color.
⏱️ 20 minutes - 4
Cook the vegetables: Add the prepared eggplant, string beans, bok choy stems, and banana blossom to the simmering peanut sauce. Cook for about 5-7 minutes, or until the vegetables are tender-crisp. Add the bok choy leaves during the last 2 minutes of cooking, just until they wilt. Return the tender oxtail and tripe to the pot and simmer for another 5 minutes to heat through and allow the flavors to meld.
⏱️ 10 minutes - 5
Serve: Ladle the Kare-Kare into serving bowls, ensuring each serving has a good portion of oxtail, tripe, and vegetables. Serve immediately with a side of bagoong alamang (fermented shrimp paste) for dipping and an extra burst of flavor.
⏱️ 5 minutes
💡 Pro Tips
- ✓For extra tender meat, you can pressure cook the oxtail and tripe for about 45-60 minutes after an initial boil.
- ✓The toasted rice powder acts as a natural thickener and adds a subtle nutty flavor. If unavailable, you can omit it or use a small amount of cornstarch slurry.
- ✓Adjust the amount of peanut butter and seasoning (salt, pepper, and bagoong) to your personal preference.
- ✓Bagoong alamang is a crucial condiment that balances the richness of the peanut sauce. Don't skip it!
- ✓Ensure the peanut butter is unsweetened for the best savory flavor profile.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like daikon radish (labanos) or water spinach (kangkong).
- Substitute oxtail with beef shank or beef short ribs for a quicker cooking time.
- A vegetarian version can be made using firm tofu and a variety of hearty vegetables.