Ingredients with Measurements:
- 1 kg beef tripe, cleaned and boiled
- 1 kg beef oxtail, cut into serving pieces
- 1 cup peanut butter
- 1/2 cup annatto seeds
- 2 cups water
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 head garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 eggplants, sliced
- 1 bundle string beans, cut into 2-inch pieces
- 1/2 cup shrimp paste
- Salt and pepper to taste
- Oil for frying
Special Equipment Needed:
- Large pot
- Pan
- Blender or food processor
- Strainer
- Wooden spoon
Step-by-Step Instructions:
1. In a pan, toast annatto seeds until fragrant. Add 2 cups of water and let it boil for 5 minutes. Strain and set aside the annatto water.
2. In a large pot, boil beef tripe and oxtail until tender. Drain and set aside.
3. In a pan, sauté garlic, onion, and tomatoes until soft. Add boiled beef tripe and oxtail. Pour in annatto water, vinegar, soy sauce, fish sauce, and sugar. Let it simmer for 10 minutes.
4. Add peanut butter and stir until well combined. Simmer for another 10 minutes.
5. In a separate pan, fry eggplants and string beans until lightly browned. Set aside.
6. In a small pan, sauté shrimp paste until fragrant. Set aside.
7. Add fried eggplants and string beans to the pot. Season with salt and pepper to taste.
8. Serve with sautéed shrimp paste on top.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 650
Fat: 45g
Protein: 35g
Carbohydrates: 25g
Fiber: 5g
Substitutions for ingredients:
- Pork or chicken can be used instead of beef tripe and oxtail.
- Cashew butter or almond butter can be used instead of peanut butter.
- Bagoong alamang (shrimp paste) can be substituted with bagoong isda (fish paste).
Variations:
- Vegetables such as bok choy, cabbage, and okra can be added.
- Instead of frying the eggplants and string beans, they can be boiled or steamed.
- For a spicier version, add chili peppers or hot sauce.
Tips and Tricks:
- Boiling the beef tripe and oxtail separately helps to remove any impurities and ensures that they are cooked evenly.
- Toasting the annatto seeds before adding water helps to bring out their flavor and color.
- Adding peanut butter gives the kare-kare a creamy texture and nutty flavor.
- Sautéing the shrimp paste before serving helps to enhance its flavor.
Storage Instructions:
Refrigerate leftover kare-kare in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in a large bowl or platter. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
- Steamed rice
- Puto (steamed rice cake)
- Ensaladang talong (grilled eggplant salad)
Suggested Side Dishes:
- Lumpia (spring rolls)
- Pancit (noodle dish)
- Sinigang (sour soup)
Troubleshooting Advice:
- If the kare-kare is too thick, add more water or broth.
- If the kare-kare is too thin, add more peanut butter or annatto water.
Food Safety Advice:
- Make sure to clean and boil the beef tripe and oxtail thoroughly to avoid any foodborne illnesses.
- Store leftover kare-kare in the refrigerator within 2 hours of cooking.
Food History:
Kare-kare is a traditional Filipino stew made with oxtail, tripe, or beef. It is usually served with a thick peanut sauce and vegetables such as eggplants and string beans. The dish is believed to have originated from the Pampanga province in the Philippines.
Flavor Profiles:
Sarsiado Kare-Kare has a rich and nutty flavor from the peanut butter, with a slightly sour and salty taste from the vinegar and soy sauce. The annatto water gives it a vibrant orange color.
Serving Suggestions:
Serve hot with steamed rice and sautéed shrimp paste on top.
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Region: Philippine