Ingredients with Measurements:
- 1 cup talangka (crab paste)
- 1/2 kilo oxtail, cut into serving pieces
- 1/2 kilo beef tripe, cleaned and sliced
- 1/2 cup peanut butter
- 1/2 cup toasted rice flour
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 eggplants, sliced
- 1 bundle of sitaw (long beans), cut into 2-inch pieces
- 1 banana blossom, sliced
- 4 cups water
- 1/4 cup annatto seeds
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Strainer
- Mortar and pestle
- Wooden spoon
Step-by-Step Instructions:
1. In a pot, boil the oxtail and beef tripe in 4 cups of water until tender. This may take around 2-3 hours. Set aside.
2. In a separate pan, sauté the onion and garlic until fragrant.
3. Add the talangka and cook for 5 minutes.
4. Add the peanut butter and toasted rice flour. Mix well.
5. Add the annatto seeds and let it simmer for 10 minutes.
6. Strain the oxtail and beef tripe from the broth and add it to the talangka mixture.
7. Add the eggplants, sitaw, and banana blossom. Let it simmer for another 10 minutes.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 3 hours
Temperature:
- Medium heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 25g
- Protein: 35g
Substitutions for ingredients:
- Pork hocks or beef shank can be used instead of oxtail.
- Bagoong (shrimp paste) can be used instead of talangka.
Variations:
- Add more vegetables such as pechay (bok choy) or okra.
- Use chicken instead of beef and oxtail.
Tips and Tricks:
- Toast the rice flour in a pan until golden brown before adding it to the mixture for a nuttier flavor.
- Use a mortar and pestle to crush the annatto seeds for a more vibrant color.
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot over low heat until heated through.
Presentation Ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with chopped scallions or toasted garlic.
Garnishes:
- Chopped scallions
- Toasted garlic
Pairings:
- Steamed rice
- Bagoong (shrimp paste)
Suggested Side Dishes:
- Ensaladang talong (grilled eggplant salad)
- Ginisang monggo (mung bean soup)
Troubleshooting Advice:
- If the sauce is too thick, add more water or broth to thin it out.
- If the sauce is too thin, add more toasted rice flour to thicken it.
Food Safety Advice:
- Make sure to clean the beef tripe thoroughly before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Kare-kare is a traditional Filipino stew made with peanut sauce and vegetables. It is usually served during special occasions and celebrations.
Flavor Profiles:
- Savory, nutty, and slightly sweet.
Serving Suggestions:
- Serve hot with steamed rice and bagoong on the side.
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Region: Philippine