Ox Tripe Kare-Kare is a classic Filipino stew made with ox tripe and vegetables cooked in a rich, peanut-based sauce. It’s traditionally served with bagoong (fermented shrimp paste) on the side to enhance the dish’s flavor. Kare-Kare is often enjoyed during special occasions and family gatherings.
| Serving Size | Price |
|---|---|
| 8-10 persons | ₱ 1,320.00 |
Estimated Nutritional Content Table
| Nutrient | 500g/serving |
| Calories | 450-550 Kcal |
| Proteins | 35-40 g |
| Fats | 25-30 g |
| Carbohydrate | 30-35 g |
| Fibre | 5-6 g |
| Sugar | 5-6 g |
| Sodium | 400-500 mg |
Disclaimer: All nutritional content values of Ox Tripe Kare-Kare With Bagoong ​​are customized. These nutritional charts may vary by changing ingredient quantities in the recipe.
Ox Tripe Kare-Kare Ingredients
For the Kare-Kare:
- 1 lb ox tripe, cleaned and cut into bite-sized pieces
- 1 lb oxtail, cut into pieces (optional)
- 1 large eggplant, sliced
- 1 banana heart (puso ng saging), sliced
- 1 bunch of string beans, cut into 2-inch pieces
- 1 bunch of bok choy or pechay
- 1/2 cup unsweetened peanut butter
- 1/4 cup ground toasted rice (rice flour can be used as a substitute)
- 1 large onion, chopped
- 5 cloves garlic, minced
- 2 tablespoons annatto seeds (atsuete) soaked in 1/4 cup water (for coloring)
- 3-4 cups beef broth or water
- 2 tablespoons cooking oil
- Salt and pepper to taste
For the Bagoong:
- 1 cup bagoong alamang (fermented shrimp paste)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-2 tablespoons sugar (adjust to taste)
- 1 tablespoon vinegar
- 1 tablespoon cooking oil
Ox Tripe Kare-Kare Recipe
Prepare the Ox Tripe and Oxtail:
- Boil: In a large pot, boil the ox tripe and oxtail (if using) in water until tender. This usually takes about 1.5 to 2 hours. Skim off any scum that rises to the surface.
- Drain: Drain the tripe and oxtail, reserving the broth. Set aside.
2. Prepare the Bagoong:
- Sauté: In a small pan, heat the cooking oil over medium heat. Sauté the chopped onion and minced garlic until fragrant.
- Cook: Add the bagoong alamang and cook for 3-5 minutes.
- Season: Add sugar and vinegar, stirring well. Cook for another 2-3 minutes. Set aside.
3. Cook the Kare-Kare:
- Annatto Water: In a small bowl, soak the annatto seeds in water for about 10 minutes. Strain and set aside the colored water.
- Sauté: In a large pot, heat the cooking oil over medium heat. Sauté the chopped onion and minced garlic until the onions are translucent.
- Add Meat: Add the boiled ox tripe and oxtail, and sauté for a few minutes.
- Broth: Pour in the beef broth or water, and bring to a boil.
- Peanut Butter: Stir in the peanut butter until well combined.
- Thicken: Add the ground toasted rice (or rice flour) to thicken the sauce, stirring continuously to avoid lumps.
- Color: Pour in the annatto water and mix well.
4. Add the Vegetables:
- Cook Vegetables: Add the sliced eggplant and banana heart. Cook until slightly tender.
- String Beans and Bok Choy: Add the string beans and bok choy, and cook until the vegetables are tender but not overcooked.
- Season: Season with salt and pepper to taste.
5. Serve:
- Serve: Serve the Kare-Kare hot, with a side of bagoong. The bagoong can be mixed into the Kare-Kare or served on the side for individual preference.
- Accompaniment: Enjoy with steamed rice.
Frequently Asked Questions
Conclusion
Ox Tripe Kare-Kare with Bagoong is a rich and flavorful Filipino dish perfect for special occasions. The combination of tender meat, creamy peanut sauce, and savory bagoong creates a delightful and satisfying meal. Enjoy this traditional dish with family and friends to experience the true essence of Filipino cuisine.
