Kare-Kare is a traditional Filipino stew in a peanut butter based sauce.
2 lb oxtail cut into serving size
1 lb tripe, cut into bite size
1 banana heart, cut into 4 and blanched
1 large eggplant, cut into 1 inch thick and blanched
1 bundle sitaw, cut into 2 inches and blanched
1 bundle petchay, trim ends and blanched
1/3 cup rice flour, toasted brown and diluted in 1/2 cup water
1 tablespoon annatto powder, diluted in 2 tablespoon cooking oil
1 1/2 cup peanut butter, diluted in 1/2 cup water
1 tablespoon cooking oil
5 cloves of garlic, minced
1 medium size onion, sliced thin
salt and ground black pepper to taste
sautéed shrimp paste
Clean oxtail and tripe.
Boil over medium heat in water until they are fully cooked (I used my pressure cooker, a lot faster)
Remove meat from the broth, set meat and broth aside.
Add more water if needed while boiling.
In a large pot saute garlic and onions till caramelized.
Add oxtail and tripe.Stir occasionally.
Add 5 cups of meat broth and bring to a simmer.
Add annatto, rice flour mixture and peanut butter mixture, stirring well.
Season with salt and ground black pepper to taste. (remember not too much on the salt, you will be using some bagoong for dipping or a side dish)
Add blanched vegetables and simmer for another 3 minutes or till vegetables are cooked to your desire.
Serve hot with shrimp paste (bagoong) on the side.