This Kare Kare recipe is a traditional Filipino stew known for its rich, savory flavor and tender oxtail. This iconic dish is made with a thick peanut sauce and a variety of vegetables, creating a unique and lip-smacking meal. You’ll love this Kare-Kare with oxtail and tripe in a delicious recipe that is best homemade. Whether you’re a fan of Filipino cuisine or looking to expand your culinary repertoire, Kare-Kare is a must-try dish that is sure to impress your taste buds.
Table of contents
What is Kare-Kare?
The name “kare-kare” is believed to have originated from the term “curry” or “cari/kari,” reflecting its historical ties to Indian and Malay culinary traditions.
Oxtail and tripe is smothered in the most delectable and savory peanut sauce. A true layering of flavors, depth, and looks simple but the flavor is a story.
The main base for this oxtail Filipino recipe is roasted ground peanuts or natural peanut butter with onions and garlic.
Yardlong beans (sitaw), long Japanese eggplant, and bok choy (pechay) are added on to the side of this idyllic ulam (food served with rice) Filipino meal.
To add shrimp paste in it or on the side is very classic, and rounds out the sauce into an umami, savory delicacy.
The sauce is so rich, creamy, and delicious that kare kare sauce can also be used with all kinds of proteins to make more variations.
Brief History of Filipino Kare-Kare
Kare-Kare has a rich history from many centuries ago, influenced by various culinary traditions. In fact, there are several stories and narratives to how kare-kare came about.
The term itself is said to have started as a Kapampangan term referring to the dish as a rough imitation of their style of curry (kari), thus kare kare.
The exact origin of Kare-Kare is not definitively known, but it is widely believed to have been influenced by Indian, Indonesian, and Malay cuisines, particularly through the introduction of peanuts in Filipino cooking during the Spanish colonial period.
One history piece of the puzzle is thought that the Kapampangans had a very different version of this dish, and through time, the original essence and flavors (that were more similar to a fragrant Indonesian or Thai fish stew), became askew.
As Kapampangans began to travel to Manila and elsewhere, the popular recipe popped up at streetfood stalls and kariyans…however, others tried to replicate the recipe and could not achieve the same quality or even gather to use the essential ingredients that very much distinguished the Kapampangans way of of making the recipe.
The term “Kare kare” was coined as a reflection of the poor rendition that became the new expectations of the taste of the dish. It became popular, and the people became used to the “new” Tagalog ways of kare-kare…and it stuck around.
More thoughts on the Origins
It is also said that Indian soilders (sepoys) that assimilated to the country in the Papamga region began to be resourceful with food by using peanuts and combining oxtail to create hearty meals.
There is also story on how Moros came and settled in Manila before Spanish arrival, and due to their royalness, created kare kare as an important dish to feed the elite.
While this is a very brief view on the deep story and storytelling behind this iconic oxtail Filipino recipe, one thing held true. The love for the current recipe has withstood the tests of time.
As a result of these influences, Kare-Kare has become a beloved and iconic part of Filipino cuisine, offering a must-try experience for food enthusiasts looking to delve into the rich and diverse flavors of the Philippines.
If you have a story, on the story, of this Filipino dish please comment below.
INGREDIENTS for Kare-Kare
To make a delicious Kare-Kare, you will need the following ingredients:
- Oxtail
- Tripe
- Garlic
- Onion
- Japanese Eggplant
- Yardlong beans (sitaw) or String Beans
- Bok Choy (pechay)
- Banana blossom
- Peanut butter
- Annatto powder
- Salt
- Pepper
- Water
- Vegetable Broth
- Shrimp Paste / Bagoong
- Toasted Rice (optional)
- Roasted Peanuts – Garnishing (optional and non traditional)
- Red Chilis – Garnishing (optional and non traditional)
- Oil
What is Banana Blossom?
Banana blossom, also known as a “banana heart,” is the large, tear-shaped, deep purple or maroon flower that grows at the end of a cluster of bananas.
It is commonly used as a vegetable in Southeast Asian and Indian cuisine. The edible part of the blossom is the inner core of tender, tightly packed leaves or petals.
In Filipino cooking, banana blossoms are often used in dishes such as salads, stews, and soups, and are prized for their slightly bitter taste and meaty texture.
When preparing banana blossom for cooking, it’s essential to remove the tough outer bracts and soak the tender core in water to prevent browning.
To prepare banana blossoms for cooking, follow these steps:
- Gather the Ingredients: Get fresh banana blossoms and prepare a bowl of water with lemon juice or vinegar to prevent browning.
- Remove Outer Bracts: Carefully peel away and discard the tough outer bracts of the banana blossom until you reach the tender, tightly packed core.
- Soak in Acidulated Water: Submerge the tender core in the bowl of acidulated water to prevent discoloration. Let it soak for about 10-15 minutes.
- Rinse and Drain: Rinse the banana blossom under running water to remove any remaining sap and then drain well.
- Slice or Shred: Depending on the recipe, you can slice the banana blossom thinly for salads or stews, or shred it for use in other dishes.
Following these steps will prepare the banana blossom for use in various Southeast Asian and Indian dishes such as salads, stews, and soups.
Possible substitutions for hard-to-find ingredients
Can I cook kare kare without atsuete?
If you do not have annatto seeds or annatto powder (atsuete) for the coloring, you can substitute a few dashes of paprika and/or a few threads of saffron for color.
Although, annatto is part of an authentic kare kare recipe. Annatto (atsuete) is for the reddish golden color in kare-kare and is often used as a coloring for other food products.
It has a very slight nutty peppery taste, but not enough to change the taste of this recipe. So, don’t worry if you cannot get this ingredient! Your kare kare will still be fabulous and beautiful.
What if I don’t have banana blossom?
You can still make kare kare without banana blossom. You can certainly still achieve a great recipe without it.
Since banana blossom is slightly bitter, don’t skip the bok choy because those add the slight acid and mustard that is needed as balance to the rich, creamy sauce.
Do I need Toasted Rice?
Toasted rice has a beautiful nutty flavor and adds thickness to the sauce. This is classic way to make the recipe authentic.
However, if you do not have this or have time you can omit it. I reduce the broth and water to make a thicker sauce if that is what you like.
does kare kare have bagoong?
Bagoong is shrimp paste. It is okay if you do not include it.
If you do not have shrimp paste, do not let that deter you from making this oxtail Filipino recipe.
While it is a signature element of the dish, kare kare can still be made without shrimp paste and throughly enjoyed.
Omit this ingredient and continue to make the recipe as suggested.
Can I use beef shank for kare kare?
Yes! Kare Kare can use so many proteins or just vegetables since it refers to the sauce.
So, once you land this foundational recipe you can interchange the oxtail and tripe with beef shank.
You can also make tofu, seafood, lechon kawali, or chicken kare kare.
What is the best peanut butter for Kare Kare?
I suggest a natural peanut butter if you cannot ground your own peanuts. Any peanut butter that is made of just peanuts and with some salt is absolutely okay and will be perfect.
Creamy is best for a smooth kare kare sauce. If you can access peanut butter that is natural or organic, the flavor tends to be bold and you get that full peanut flavor.
This 365 brand peanut butter (found in my city) is less than $3 for a jar of peanut butter and the ingredients are just roasted peanuts and salt.
Is the Kare Kare sauce thick or thin?
A middle consistency like thicker gravy is my preference for this oxtail Filipino recipe.
I recommend the texture that can flow from a spoon very slowly, and not at full speed.
You also don’t want it to be stuck on a spoon and not move or be clumpy.
A gravy like consistency to the peanut sauce for kare kare is ideal.
What if I do not have peanut butter for Kare Kare?
If you have time or do not have access to peanut butter, you can ground your own roasted peanuts.
Ground Oven Roasted Peanuts Recipe
- Bake fresh, unshelled peanuts for 20 minutes at 350 F in the oven.
- Ground them with a high speed food processor or using a mortar and pestle until the roasted peanuts are very ultra ground and become buttery.
HOW TO MAKE Kare-Kare Step by Step
Step-by-step instructions for preparing kare-kare:
- First, Prep the Meat
- Start by boiling the oxtail or tripe in a large pot until tender. This may take some time, so be patient and allow the meat to become perfectly tender. It can take 3 hours. Use a fork to determine tenderness.
- Then, Cut and prep the Vegetables
- While the meat is almost done cooking, prepare the vegetables by slicing the eggplant, string beans, greens, mincing garlic, and peeling the banana blossom.
- Make the Kare-Kare Sauce
- In a separate pan, add oil, sauté garlic and onions until fragrant. Add annatto powder. Little by little, add the peanut butter and then stir in broth and water gradually until the sauce reaches a smooth and creamy consistency. (Add the toasted rice if you opted to add that ingredient.)
- Combine and Simmer and add a little shrimp paste to your taste. Mix well. Add the banana blossom.
- Once the meat is tender, add the meat to the pot and coat the Kare-Kare sauce over everything. Let the meat and sauce simmer for few minutes and allow the flavors to meld together.
- In a separate sauté pan, add oil and sauté and lightly sear the eggplant, long beans, and the bok choy last.
- Now, serve and enjoy by spooning the meat and sauce heavily onto a plate. Place the sautéed eggplant, green beans, and bok choy on top or on the side of the sauce.
- Enjoy it with a side of steamed rice for a satisfying and comforting meal.
- (Optional) Add shrimp paste on the side as a condiment if you didn’t include it in the sauce.
- Garnish with crushed peanuts.
Notes
You can mix the eggplant, long beans, and the bok choy into the kare kare sauce to save time and pans.
However, I do enjoy sautéing the vegetables separately for more seasoned flavor on the vegetables if there is time.
Also, plating the veggies on the side of the sauce and meat is more classic.
Tips for achieving the authentic taste and texture
- Do not miss simmering the oxtail and tripe until fork tender.
- Sauté the aromatic like garlic and onions before adding the peanut butter.
- Add toasted rice and use a food processor or mortar and pestle to ground the toasted rice. (optional)
- Use creamy, natural peanut butter or ground roasted peanuts.
- Add shrimp sauce and incorporate it into the sauce, or put it on the side.
- Sauté the vegetables in a separate pan and sprinkle some salt so the vegetables are well seasoned and add more flavor.
- Some people like kare-kare with thin sauce or with thick sauce. Do whatever you like most. There is no wrong way. A sauce in the middle, like gravy, between runny and thick is a texture that can suit a lot of palates. The sauce should drip off a spoon slowly, but not be clumpy.
Serving and Presentation
Recommendations for plating and serving kare-kare include the following:
- serve very hot and freshly made
- serve with a side of rice
- serve with the seasoned and sautéed long beans (sitaw), sliced eggplant, and bok choy (pechay) on the side rather than mixed into the kare kare recipe if you have the time
Optional side dishes and condiments to complement the dish include the following:
- shrimp paste on the side
- crushed peanuts on top as garnishing
- chili slices to make spicy
- chili oil
Add ins and Variations
You can add ingredients such as:
- okra
- chilis to make it spicy
- gold potatoes
- mushrooms
- lemongrass for a slight variation of the flavor
- cilantro garnish
If you love kare kare sauce then try these types of kare kare.
- Chicken
- Prawns
- Pork Belly
- Lechon Kawali
- Tofu
- Mussels or Clams
These diverse types of Kare-Kare cater to a wide range of tastes and dietary requirements, ensuring that everyone can experience the irresistible flavors of this favorite Filipino dish.
Conclusion
The cultural importance of kare-kare resonates till today in so many gatherings and fiestas in which Filipinos gather. It represents a long history of change and intertwining of various influences.
I hope you try this unique and very special oxtail Filipino recipe that is a standout Filipino dish sure to please the crowd.
Questions
Can I freeze kare-kare?
Yes. You can freeze the sauce and meat in an airtight container. You cannot freeze this with vegetables included because they will come out mushy.
Is kare-kare healthy?
This is a rich dish full of protein and fresh, fiber vegetables. While this is a dish to eat on occasion, this oxtail Filipino recipe for kare kare is healthier because it is made from scratch with all natural ingredients.
is this dish gluten free?
Yes, this Filipino dish is gluten free.
Easy Kare Kare Recipe Oxtail & Tripe with Peanut Sauce
Equipment
- 1 stock pot
- 1 sauté pan
- 1 Long Tongs
- 1 mixing spatula
Ingredients
- 2 lb Oxtail
- 1 lb Tripe
- 6 cloves Garlic
- ½ cup Onion chopped
- ¾ cup Natural Peanut Butter
- 1 small Japanese Eggplant sliced
- 1 cup Yardlong Beans 4" lengths
- 4-5 Bok Choy leaves
- 1 Banana Blossom
- 2 tsp Annatto Powder
- ¾ tbsp Shrimp Paste
- ½ tsp Salt to taste
- ½ tsp Pepper to taste
- 1 cup Water
- 2 cups Vegetable Broth
- ¼ cup Toasted Rice pounded
- 2 tbsp Roasted Peanuts crushed; garnish
- 2 tsp Red Chilis thin sliced
- 1 tbsp Oil
Instructions
- In the stock pot, start by boiling the oxtail or tripe in a large pot until tender. Make sure there is lots of water to totally submerge the meat. Season water with a dash of salt.This may take some time, but allow the meat to become perfectly fork tender. It can take 3 hours. Use a fork to determine tenderness and check BOTH the tripe and the oxtail. Remove the meats as soon as it is tender.Simmer LOW and SLOW to achieve tenderness.
- When the meat is almost done, prepare the vegetables by slicing the eggplant, string beans, greens, mincing garlic, chop onion, and peeling and prepping the banana blossom.
- In the Dutch Oven or pot, add oil, sauté minced garlic and onions until fragrant. Add annatto powder. Keep mixing.Little by little, add the peanut butter and then stir in broth and water gradually until the sauce reaches a smooth and creamy consistency. (Add the toasted rice if you opted to add that ingredient.)ADD MORE Liquid to achieve your desired consistency for the sauce.
- Let the sauce low and slow simmer to thicken. 10 minutes.
- Simmer and add shrimp paste to your taste. Mix well. Add the banana blossom.
- Once the meat is tender, add the meat to the pot and coat the Kare-Kare sauce over everything.
- In a separate sauté pan, add oil and sauté and lightly sear the eggplant, long beans, and the bok choy last. Season veggies with a sprinkle of salt.
- Now, serve and enjoy by spooning the meat and sauce heavily onto a plate. Place the sautéed eggplant, green beans, and bok choy on top or on the side of the sauce.
- Garnish with crushed peanuts. Serve with rice and enjoy!
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