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 pechay, trim ends and blanched
- 1/3 cup rice flour, toasted brown and diluted in 1/2 cup water
- 1 tablespoon annato 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
- sauteed 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) Add more water if needed while boiling. Remove meat from the broth, set meat and broth aside.
- 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 annato, 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.