Cooking Lucid
Kare-Kare
A rich Filipino stew of oxtail and tripe in a thick peanut sauce with bok choy and eggplant. Traditionally eaten with bagoong (shrimp paste) on the side.
Prep 20 min
Cook 2h
Total 2h 20m
Serves 8
Ingredients
Step 1 — Cook the meat
- 2 lbs oxtail (cut into pieces)
- 1 lb beef tripe (optional, cleaned)
- 10 cups water
- 1 onion (quartered)
- 1 tsp salt
Step 2 — Make the peanut sauce
- ½ cup peanut butter (smooth)
- ¼ cup ground toasted rice or rice flour
- 3 tbsp annatto powder (achuete)
- 4 cups beef broth (from cooking)
- 2 tbsp fish sauce
Step 3 — Vegetables and serve
- 1 eggplant (sliced)
- 1 bunch bok choy
- 1 cup string beans (cut)
- Bagoong (shrimp paste, to serve)
- Steamed white rice
Instructions
- 1
Simmer the oxtail
Boil oxtail and tripe with onion and salt in water. Skim foam, then simmer 2–3 hours until meat is very tender. Reserve broth.
- 2
Make the peanut sauce
In a large pot, dissolve annatto in 1 cup warm broth for color. Whisk in peanut butter, ground rice, and remaining broth until smooth. Add cooked oxtail and simmer 15 minutes until sauce thickens.
- 3
Add vegetables and serve
Add eggplant and string beans, cook 5 minutes. Add bok choy and cook until wilted. Season with fish sauce. Serve with bagoong and steamed rice.
Nutrition per serving: 480 cal · 38g protein · 16g carbs · 30g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
