The name may have been derived from “curry,” and while the color is similar to this Asian dish, the peanut sauce is all our own (Philippines).
Time to prepare:
Time to cook:
Ingredients (8 persons):
1/2 kg Tripe strips
1/2 kg Oxtail, cut into 2-inch slices
Water, enough to cover mea
3 Cloves garlic, crushed
2 Bay leaves
1.5 L Water
1/2 kg Beef kalitiran, cubed large
2 Bay leaves
1 L Water
3 Tbsp Golden Fiesta Palm Oil
1 White onion, chopped
1 tsp Datu Puti Patis
2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
4 cups Reserved oxtail stock
2 Eggplants, sliced, blanched
1 cup Sitaw, sliced, blanched
2 cups Puso ng saging, cooked
4 pieces Pechay, blanched
1/4 cup Bagoong alamang
How to prepare:
- 1 In a large pot, boil the tripe for 5 minutes. Discard water. Repeat with oxtail. This procedure will remove odor.
- 2 In a large pot, place the boiled tripe and oxtail, garlic, bay leaves, and water. Simmer for 2 1/2 hours or until tender. Strain meat and reserve stock. In another pot, boil beef in bay leaves and water for 1 1/2 hours or until tender.
- 3 In a large pot, heat Golden Fiesta Palm Oil. Saute onions and garlic. Add the softened tripe, oxtail, and beef. Season with Datu Puti Patits. Add UFC Ready Recipes Kare-Kare Mix and reserved stock. Simmer for 15 – 30 minutes.
- 4 Blanch vegetables: Boil water. Place vegetables in boiling water for 30 seconds. Remove vegetables and dunk in ice water to stop the cooking process. Drain water.
- 5 Assemble the vegetables and serve and kare-kare and bagoong.
Keywords: kare-kare recipe, karekare, original filipino recipe