Traditional Oxtail And Tripe Kare-Kare

Oxtail and Tripe Stew

Kare-kare is another traditional Filipino dish and one of my personal favorites.  This is made by slowly cooking the meat until it is tender; with the use of  peanut butter and toasted ground rice helps thicken the sauce and makes it more mouth-watering. In order to completely enjoy this dish, shrimp paste is added when served and this makes it different from other stew. Beef, pork hock, ox tail, tripe, goat also prawns can be used. In addition to peanut butter and toasted rice, this dish also includes string beans, eggplants, petchay or bok choy, banana blossom and squash.

Oxtail and Tripe Kare-kare

Ingredients:

2 lbs. - Oxtail (cut into 2 in. piece)
2 lbs. - Tripe (slice into 3in. peace)
1 pc. - Banana Blossom (sliced, washed and blanched)
1 bunch - String Beans (washed, cut into 3in long and blanched) 
1-2 pc. - Chinese Eggplant (washed, sliced diagonally and blanched)
1 bundle - Bok Choy (washed and blanched)
 2 cups - Squash (washed, pared and sliced to serving pieces)
1 cup - Peanut Butter
1/2  cup - Toasted Rice (ground)
1/2 cup - Annatto Seads (soaked in water) or Annatto powder
5 cups - water
5 cloves - Garlic (minched)
1 large - Onion (sliced)
Salt and Pepper to taste
*Sauteed Shrimp Paste for condiment

Toasted Rice - Heat up a separate pot or pan and add rice stirring constantly to prevent form burning. Toast until golden brown and grind with food processor. Set aside.

Let's Cook!

1.  In a large pot, put oxtail, tripe, sliced onions, salt and water. Bring it to a boil.
2. Reduce heat, and simmer for 2 to 3 hours or until oxtail and tripe are tender. (about 30-40 minutes if you are using pressure cooker)
3. Once the meats are tender, add peanut butter, annatto water and ground toasted rice. Simmer for 5-8 minutes. 
4. Blanch string beans, banana blossom, bok choy and eggplant. Set aside.
5. On a separate pot, saute garlic, onion and squash.

Sliced Vegetables, Toasted Rice and Annatto Seeds

   6. Transfer the sauteed garlic, onion and squash to the large pot  where oxtail and tripe are. Simmer for 5 minutes or until squash is cook. 

  7.When done, put the Kare-kare in a bowl and arrange all the blanched vegetables on top. Serve with shrimp paste and hot rice.