Kare Kare Recipe

Kare Kare is a delicious Filipino meat stew dish made with beef and variety of vegetables simmered with peanut sauce, toasted rice flour and achuete. If you have a pressure cooker, use it to cook the meat. It will save you a lot of time.

Kare Kare is a Filipino favorite stew prepared with a rich, thick, and tasty peanut sauce often served with steamed rice and sauteed shrimp paste or ginisang bagoong. With this easy Kare-Kare recipe, I used beef ribs and tripe. Kare Kare can also be prepared using oxtail, pork , chicken and seafood.

Make this simple yet amazing Beef Kare Kare with Tripe recipe and share with family and friends. Save this recipe or Pin It for future use. A popular Filipino dish usually present on the table during gatherings and special occasions.


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  • 1 1/2 lb beef ribs (or oxtail or any choice of meat)
  • 1 lb tripe
  • water
  • 2 medium onion, sliced
  • 4 cloves of garlic, sliced
  • 2 small eggplant, cut
  • 1/3 cup rice flour
  • 1 cup peanut butter
  • 1 tsp achuete (annatto) powder
  • 1 bunch long beans (sitaw), cut into 2 inches
  • 1 bunch bok choy (pechay), remove ends
  • salt and pepper to taste
  • cooking oil
  • sauteed shrimp for serving

  1. Using a pressure cooker, arrange beef and top with 1 onion and tripe. Pour-in 4-5 cups (depends on how big the pressure cooker you are using) and pressure cook for 25 minutes or until meat and tripe is tender. (If boiling meat in a pot, add meat and onion. Cover with water until meat is fully tender. Add more water if needed) Remove meat and save remaining broth for later use. 
  2. In a pan, heat and add rice flour. Toast rice flour over medium-low heat until light brown and toasted. Remove and set aside. Using a clean pan, heat and add 2 tablespoon cooking oil. Fry eggplant until light brown and cooked. Remove and set aside. 
  3. In a deep pot, heat and add 1 tablespoon cooking oil. Saute garlic and onion until aromatic. Add achuete powder and stir to combine. Add boiled tripe and beef. Pour-in remaining broth from boiling the meat. Add water if needed to cover around 4-5 cups of liquid. Cover pot and simmer for 5 minutes. Add peanut butter and toasted rice flour diluted in 1/2 cup water. Stir gently to combine. Season with salt and ground pepper to taste. Simmer for few minutes.
  4.  Add long beans (sitaw) and cook for 5 minutes or until fully cooked. Add pechay and fried eggplant. Cover and allow to cook for a minute. Transfer in a serving dish and serve with ginisang alamang na bagoong or sauteed shrimp paste. Enjoy!


(click on name link below the picture to see complete recipe)

Chicken Kare Kare

Oxtail and Tripe Kare Kare

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