📝 About This Recipe
Kare-Kare is the crowning jewel of Filipino celebratory cuisine, a soul-warming stew defined by its luscious, golden-hued peanut sauce and tender slow-braised meats. Traditionally prepared for town fiestas and family reunions, this dish transforms humble oxtail and honeycomb tripe into a decadent masterpiece through hours of gentle simmering. Its complex flavor profile—nutty, earthy, and subtly sweet—is perfectly balanced by the sharp, salty punch of fermented shrimp paste (bagoong) served on the side.
🥗 Ingredients
The Proteins
- 1 kg Oxtail (cut into 2-inch pieces)
- 500 grams Honeycomb Tripe (cleaned and sliced into bite-sized strips)
- 10-12 cups Water (for boiling and creating the stock)
The Nutty Base
- 1 cup Creamy Peanut Butter (unsweetened is preferred for authenticity)
- 1/2 cup Roasted Peanuts (pounded into a fine paste)
- 1/2 cup Toasted Rice Flour (dissolved in 1/2 cup water to form a slurry)
- 2 tablespoons Annatto Seeds (soaked in 1/2 cup warm water for color)
Aromatics and Seasoning
- 5 cloves Garlic (minced)
- 1 large Yellow Onion (chopped)
- 2 tablespoons Fish Sauce (Patis) (plus more to taste)
- 3 tablespoons Cooking Oil
Vegetables and Accompaniments
- 2 medium Eggplant (sliced into 1-inch rounds)
- 1 bunch String Beans (Sitaw) (cut into 3-inch lengths)
- 1 piece Banana Blossom (Puso ng Saging) (sliced and soaked in salted water)
- 2 bunches Bok Choy (ends trimmed)
- 1/2 cup Fermented Shrimp Paste (Bagoong Alamang) (sautéed, served as a side condiment)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, place the oxtail and cover with water. Bring to a rolling boil for 10 minutes, then drain and rinse the meat to remove impurities. This ensures a clean, clear stock.
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2
Return the oxtail to the pot and add the tripe. Pour in 10-12 cups of fresh water. Bring to a boil, then lower the heat to a simmer. Cover and cook for 2.5 to 3 hours, or until the oxtail is fork-tender and the tripe is soft. Skim off any excess fat from the surface.
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3
While the meat simmers, prepare the annatto water by rubbing the seeds in warm water until the liquid turns deep orange-red. Strain and discard the seeds.
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4
Once the meat is tender, remove the oxtail and tripe from the pot and set aside. Measure out 4-5 cups of the cooking broth (stock) and set aside. Discard the remaining liquid or save for another use.
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5
In a separate large pan or wok, heat 3 tablespoons of oil over medium heat. Sauté the garlic and onions until the onions are translucent and fragrant.
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6
Add the cooked oxtail and tripe back into the pan. Stir in the fish sauce and cook for 2 minutes to let the flavors penetrate the meat.
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7
Pour in the 4-5 cups of reserved stock and the annatto water. Bring to a gentle simmer.
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8
Whisk in the peanut butter and the pounded roasted peanuts. Stir continuously until the peanut butter is fully incorporated into the broth.
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9
Slowly pour in the toasted rice flour slurry while stirring. Continue to simmer for 5-10 minutes until the sauce thickens to a gravy-like consistency.
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10
In a separate pot of boiling water, blanch the vegetables (eggplant, string beans, banana blossom, and bok choy) for 2-3 minutes until tender-crisp. This keeps them vibrant and prevents the peanut sauce from thinning.
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11
Arrange the blanched vegetables on top of the stew or mix them in just before serving.
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12
Transfer to a large serving bowl. Serve hot with a side of sautéed shrimp paste (bagoong) and plenty of steamed white rice.
💡 Chef's Tips
For the best flavor, toast your own rice flour in a dry pan until it is golden brown and smells nutty; this provides a depth that store-bought thickeners lack. If you are short on time, a pressure cooker can tenderize the oxtail and tripe in about 45-60 minutes. Always blanch your vegetables separately rather than boiling them in the sauce to maintain their bright colors and prevent the dish from becoming watery. Don't skip the bagoong! The stew itself is intentionally under-salted because the fermented shrimp paste is meant to provide the necessary salt and umami in every bite.
🍽️ Serving Suggestions
Serve with a mountain of steaming hot Jasmine rice to soak up the thick peanut gravy. Pair with a cold glass of Calamansi juice or iced tea to cut through the richness of the oxtail fat. For a complete Filipino feast, serve alongside 'Crispy Pata' (deep-fried pork trotter) for contrasting textures. A side of green mango salad provides a bright, acidic crunch that complements the earthy peanut flavor.