Ingredients with Measurements:
- 1 kg oxtail, cut into 2-inch pieces
- 1/2 kg beef tripe, cleaned and sliced into strips
- 1/2 cup peanut butter
- 1/2 cup toasted rice flour
- 1/2 cup annatto oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups water
- 1 eggplant, sliced
- 1 bundle string beans, cut into 2-inch pieces
- 1 banana blossom, sliced
- 1/2 cup bagoong (shrimp paste)
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, boil the oxtail and beef tripe in 4 cups of water until tender. This may take around 2-3 hours depending on the meat's thickness. Remove the scum that rises to the surface.
2. In a separate pan, sauté the onion and garlic in annatto oil until fragrant.
3. Add the toasted rice flour and mix until it turns golden brown.
4. Pour in 2 cups of the broth from the boiled meat and whisk until there are no lumps.
5. Add the peanut butter and mix until it is well combined.
6. Pour the peanut butter mixture into the pot with the boiled meat and mix well.
7. Add the eggplant, string beans, and banana blossom. Simmer for 10-15 minutes or until the vegetables are cooked.
8. Season with salt and pepper to taste.
9. Serve hot with bagoong on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Boil the meat in high heat until tender. Simmer the vegetables in medium heat.
Serving size:
- This recipe can serve 6-8 people.
Nutritional information:
- Calories: 500
- Fat: 30g
- Carbohydrates: 20g
- Protein: 40g
Substitutions for ingredients:
- Pork or chicken can be used instead of beef.
- Cornstarch can be used instead of rice flour.
- Vegetable oil can be used instead of annatto oil.
- Squash, okra, or pechay can be added as vegetables.
Variations:
- Use shrimp or fish instead of beef for a seafood version.
- Add more peanut butter for a richer flavor.
- Use tofu or tempeh instead of meat for a vegetarian version.
Tips and tricks:
- Boil the meat in advance to save time.
- Use a whisk to avoid lumps in the peanut butter mixture.
- Adjust the consistency of the sauce by adding more water or rice flour.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with the vegetables arranged on top.
- Garnish with chopped peanuts or cilantro.
Pairings:
- Serve with steamed rice or bagoong rice.
Suggested side dishes:
- Ensaladang talong (eggplant salad)
- Ginisang monggo (mung bean soup)
- Lumpiang shanghai (spring rolls)
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the sauce is too thin, add more rice flour.
Food safety advice:
- Make sure to clean the meat and vegetables thoroughly before cooking.
- Store leftovers properly in the refrigerator to avoid spoilage.
Food history:
- Kare-kare is a Filipino stew that originated from the Pampanga region. It is traditionally made with oxtail, beef tripe, and vegetables in a peanut sauce.
Flavor profiles:
- This dish has a rich and savory flavor from the peanut butter and annatto oil. The bagoong adds a salty and umami taste.
Serving suggestions:
- Serve this dish during special occasions or family gatherings. It is a popular Filipino comfort food that is best enjoyed with loved ones.
Related Categories
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Region: Filipino
Taste: Savory, Nutty, Creamy, Peanut, Aromatic, Peanut-Buttery