Kare-Kare (Ox tail and tripe in peanut sauce) Recipe

The traditional way of cooking Kare-kare is using grounded peanuts and toasted rice. Nowadays, peanut butter (creamy or chunky) and/or Knorr Kare-kare Mix can be used as substitute for convenience in preparation.

Ingredients:

1 kilo (2.2 lbs) ox tail (buntot ng baka), cut into 1-inch pieces
½ kilo (1.1 lb) ox tripe (goto), cut into 1 x 2-inch strips
enough water to cover meat
4 cloves garlic, minced
1 piece white onion, minced
3 tablespoons cooking oil, recommended is olive oil
1-1/2 cups peanut butter
annatto water (1 teaspoon annatto seeds soaked in 2 tablespoons water, strain, and discard seeds)
1 cup sautéed shrimp paste (bagoong)

Vegetables:
¼ kilo (half pound) long beans (sitaw), remove ends and cut into 3-inch pieces
¼ kilo (half pound) Chinese cabbage (bokchoy or pechay), separate leaves
2 pieces eggplant, wash and slice diagonally into 1-inch rings

Cooking directions:

In a pot, put ox tail, tripe, and water. Boil until meat is tender.

In another pot, preheat oil, sauté garlic and onion. Add the boiled meat, its stock, and the vegetables. Add the peanut butter and annatto water then stir well. Simmer over medium heat until vegetables are cooked. Season with pepper. Serve warm.

There’s no need to add salt because it is usually served with sautéed shrimp paste which is already salty. Some people add lime, lemon, or calamansi to the shrimp paste.