This kare-kare recipe makes use of beef tripe. This part of the cow is also known as “tuwalya ng baka” in Filipino. It is the muscle wall in the stomach of the cow.
Tripe is used to cook several dishes. My favorite dishes to make using this ingredient other than kare-kare are callos, goto (rice porridge)and gotong batangas.
How to Cook Kare-Kare
There is bit of preparation before cooking the actual dish. It involves boiling the tripe until tender. I also made annatto water beforehand by boiling the annatto seeds. These steps are necessary in order to achieve optimal results.
Boiling the tripe is simple. Pour 1 1/2 quarts water in a pot and add the tripe. Boil for 1 hour until tender. You may also add dried bay leaves while boiling.
Annatto water is used to provide color to the dish. Simply boil the annatto seeds with 1 1/2 cups water for 2 minutes.
The actual cooking of kare-kare starts by sautéing the aromatics. Cook onion and garlic until the onion softens. Add the tripe afterwards. Continue cooking for 1 minute before pouring annatto water. Make sure to filter using a kitchen sieve to trap the seeds.
This dish derives its flavor from the peanut sauce and meat. I always go the extra mile to ensure that the sauce has flavor. This is the reason why I add a piece of Knorr Beef Cube before putting the peanut paste. It makes a huge difference as far as I am concerned.
Peanut paste is made by processing roasted peanuts using a food processor. It can take between 5 to 7 minutes to achieve the ideal consistency.
I add the vegetables last. You can thicken the sauce by adding a slurry composed of glutinous rice flour and water. Cornstarch can also be used.
It is best to eat this dish with rice and shrimp paste (bagoong alamang).
Try this easy kare-kare recipe. Have fun in the kitchen!
Beef Tripe Kare Kare
Ingredients
- 2 lbs. beef tripe sliced
- 1 piece Knorr Beef Cube
- 1 bunch baby bok choy
- 15 pieces snake beans cut into 2-inch pieces
- 1 piece Chinese eggplant sliced
- 1 ½ cup peanut processed until smooth and creamy
- ½ cup annatto seeds
- 1 piece onion minced
- 5 cloves garlic minced
- 1 ½ tablespoons glutinous rice flour
- 6 cups water
- 3 tablespoons cooking oil
- Ground black pepper and shrimp paste bagoong alamang to taste
Instructions
- Combine 4 cups water and tripe in a pot. Boil for 1 hour. Discard water and set the tripe aside.
- Boil 1 ½ cups water in a small pot. Add annatto seeds. Continue to boil for 2 minutes. Set aside.
- Heat oil in a pot. Saute onion and garlic until onion softens.
- Add tripe. Saute for 1 minute.
- Pour annatto water into the pot while filtering using a kitchen sieve. Let boil.
- Add Knorr Beef Cube. Stir and then add peanut paste. Pour remaining water. Boil for 8 minutes.
- Combine rice flour and ¼ cup water. Stir until blended. Pour mixture into the pot. Stir and continue to cook until the texture of the sauce thickens based on your preference.
- Add snake beans and eggplant. Cook for 5 minutes.
- Add baby bok choy or pechay. Cook for 1 minute.
- Season with ground black pepper.
- Serve with bagoong alamang over warm rice.
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