📝 About This Recipe
Kare-Kare is the undisputed crown jewel of Filipino celebratory cuisine, a rich and velvety stew characterized by its distinct thick peanut sauce and tender braised meats. Traditionally prepared with oxtail and tripe, this dish traces its roots back to the Royal Courts of Sulu and the culinary influences of Indian sepoys, evolving into a beloved comfort food defined by its vibrant orange hue from annatto. Served with a side of salty fermented shrimp paste (bagoong), it offers a masterful balance of earthy, nutty flavors and savory depth that is truly unparalleled.
🥗 Ingredients
The Meat and Broth
- 2 lbs Oxtail (cut into 2-inch pieces)
- 1 lb Beef Tripe (cleaned and sliced into bite-sized strips)
- 8-10 cups Water (enough to submerge the meat completely)
- 1 teaspoon Whole Black Peppercorns
- 1 large Onion (quartered)
The Nutty Base
- 1 cup Creamy Peanut Butter (natural, unsweetened is best)
- 1/2 cup Roasted Peanuts (finely ground into a paste)
- 1/2 cup Toasted Rice Flour (dissolved in 1/2 cup broth to make a slurry)
- 2 tablespoons Annatto (Achuete) Seeds (steeped in 1/2 cup warm water to extract color)
Aromatics and Vegetables
- 5 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 2 medium Eggplant (sliced into 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 heads Bok Choy (ends trimmed, leaves separated)
- 3 tablespoons Cooking Oil
Essential Accompaniment
- 1/2 cup Fermented Shrimp Paste (Bagoong Alamang) (sautéed with garlic and sugar)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the oxtail, tripe, quartered onion, and peppercorns. Cover with water and bring to a boil. Skim off any scum that rises to the surface.
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2
Lower the heat and simmer the meat for 2 to 2.5 hours, or until the oxtail is fork-tender and the collagen has begun to melt. Alternatively, use a pressure cooker for 45-60 minutes.
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3
Once the meat is tender, remove it from the pot and set aside. Strain the broth through a fine-mesh sieve, discarding the solids. Reserve at least 4-5 cups of the clean broth.
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4
Prepare the annatto water by soaking seeds in warm water for 10 minutes. Rub the seeds with your fingers to release the deep orange pigment, then strain and set the liquid aside.
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5
In a separate large pan or wok, heat 1 tablespoon of oil. Sauté the eggplant, string beans, and banana blossoms until just tender but still vibrant. Remove and set aside to prevent them from getting mushy in the sauce.
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6
In the main pot, heat the remaining oil. Sauté the minced garlic and chopped red onion until fragrant and translucent.
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7
Add the cooked oxtail and tripe back into the pot. Pour in the reserved beef broth and the annatto water. Bring to a gentle simmer.
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8
Stir in the creamy peanut butter and ground roasted peanuts. Whisk thoroughly until the peanut butter is fully integrated into the broth.
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9
Slowly pour in the toasted rice flour slurry while stirring constantly. Continue to simmer for 5-10 minutes until the sauce thickens to a heavy cream consistency.
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10
Taste the sauce. Note that Kare-Kare sauce is traditionally unsalted, as the saltiness comes from the bagoong served on the side.
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11
Gently fold in the sautéed vegetables and the bok choy. Let the residual heat cook the bok choy for 2 minutes until wilted.
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12
Transfer to a large serving bowl, ensuring the meat and colorful vegetables are visible on top. Serve immediately with a side of sautéed bagoong.
💡 Chef's Tips
For the best texture, toast your own rice flour in a dry pan until it turns light brown and smells nutty; this adds a depth you can't get from cornstarch. If the sauce is too thick, add more broth; if too thin, add more rice flour slurry, but remember it thickens further as it cools. Always soak the banana blossoms in salted water or lemon water immediately after cutting to prevent them from turning black. Using a mix of commercial peanut butter and freshly ground peanuts provides both the perfect sweetness and an authentic gritty texture. Never skip the bagoong (shrimp paste)—the dish is intentionally under-seasoned because the paste provides the necessary salt and umami contrast.
🍽️ Serving Suggestions
Serve with steaming hot, fluffy white jasmine rice to soak up the thick peanut gravy. Pair with a side of 'Ensaladang Talong' (grilled eggplant salad) for a smoky, acidic contrast. A cold glass of Sago't Gulaman (brown sugar pearl drink) cuts through the richness of the peanut sauce beautifully. For a modern twist, serve with a crisp Pinot Gris or a light lager to balance the heavy fats. Provide extra calamansi or lime wedges on the side for those who prefer a brighter, citrusy finish to their stew.