This is Kare Kare (Beef Stew in Peanut Sauce). Kare Kare is a traditional Filipino dish made with beef oxtail and tripe but can be substituted to any cut of beef. Variety of vegetables are added to this dish with a thickened peanut-based sauce. This dish is usually served on special occasions. Enjoy this recipe from all of us at Filipino Chow.
- 2 pounds of oxtail, cut into serving pieces
- 1 pound of tripe
- 1 bundle bok choy leaves or pechay, cut into two pieces
- 1 small banana flower bud, sliced
- 1 bundle of long beans, cut into 2 inch long.
- 3 pieces of eggplants, sliced
- 1 head of garlic, peeled then minced
- 1 large onion, thinly sliced
- 1 cup of peanut butter
- 4 tablespoons of atsuete oil
- 1⁄2 cup of bagoong alamang guisado (shrimp paste)
- 1⁄2 cup of toasted ground rice
- 6 cups of water
- salt and pepper
- Boil some water in a small pot.
- Pour the boiling water over the oxtail and tripe.
- Drain the water.
- Place the oxtail and tripe in a stock pot with enough water to cover the meat.
- Bring to a boil over medium-high heat.
- Reduce heat to low then simmer for about 60 minutes or until tender.
- Remove the scums as it rises.
- When it's tender, remove the pot from the heat then separate the meat and stock and set them aside.
- In a sauce pan, heat oil and atsuete oil.
- Sauté the garlic and onion.
- Add the ox tail and tripe to the pan.
- Stir while it cooks for about 5 minutes.
- Pour in 5 to 6 cups of stock then add the toasted rice and peanut butter.
- Bring this to a boil and simmer for 15 minutes.
- Add the eggplant, string beans and banana bud.
- Let boil for 5 minutes before adding the long beans.
- Be careful not to overcook the vegetables.
- Then add the bok choy or pechay.
- Turn off the heat.
- Salt and pepper to taste.
- Serve with steamed rice and bagoong alamang on the side.
Do not over cook the vegetables, Kare-kare tastes better when the vegetables are a little crunchy.