Kare-Kare

Kare-Kare

Kare-kare typically features oxtail, tripe, pork hocks, or other meats, combined with vegetables like eggplant, string beans, banana blossoms, and Chinese cabbage. The dish is distinguished by its thick peanut-based sauce, sometimes colored with annatto seeds, and is traditionally accompanied by bagoong (fermented shrimp paste) to enhance its flavor. Kare-kare is commonly served during festive occasions and family gatherings and is considered a staple of Filipino culinary tradition.

Ingredients

  • 1 whole garlic, peeled and sliced
  • 3 shallots, peeled and sliced
  • 2.2 lbs (1 kilo) beef oxtail or chuck roast cut into large chunks
  • 1 pound (1/2 kilo) tripe
  • 2 tablespoons fish sauce, or to taste
  • freshly ground black pepper, to taste
  • 2 pieces banana blossoms
  • 7 pieces yard-long beans
  • 2 Japanese Eggplant, sliced
  • 1 bunch Pechay or Bok Choy
  • 1 cup Peanut butter, or more as needed
  • 2 tablespoons Achuete or Annatto seeds, immersed in boiling water to extract color

Instructions

  1. Bring a pot of water to boil and blanch the oxtail and beef chunks plus the tripe until they change color and the scum rises to the top. Remove and rinse in cold water.
  2. Heat oil on medium heat and sauté the garlic and shallots until aromatic.
  3. Add the meat and tripe. Cover and cook, then add water, fish sauce, and pepper. Simmer until tender (about 1–1.5 hours).
  4. Extract the color from annatto seeds by soaking in boiling water. Strain and set aside the colored liquid.
  5. Add banana blossoms and peanut butter. Stir until smooth, then add vegetables.
  6. Add annatto liquid until the sauce turns yellow-orange. Cook until vegetables are tender.
  7. Blanch bok choy separately, then add on top before serving. Serve with shrimp paste (bagoong).