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plated oxtail and tripe kare kare with peanut sauce eggplant long beans and bok choy

Easy Kare Kare Recipe Oxtail & Tripe with Peanut Sauce

This Filipino kare kare recipe with tender oxtail and tripe, smothered in a rich, savory, and umami peanut sauce is the ultimate comfort food for cozy nights.
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Course: Dinner, Entree, lunch, Main Course, Ulam
Cuisine: Filipino
Keyword: annatto, astuete, banana blossom, eggplant, kare kare, kari, oxtail, peanut butter, sitaw, tripe
Prep Time: 20 minutes
Cook Time: 3 hours 20 minutes
Servings: 4 people
Calories: 857kcal

Equipment

  • 1 stock pot
  • 1 Dutch Oven
  • 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!

Notes

(Optional) Add shrimp paste on the side as a condiment if you didn't include it in the sauce.

Nutrition

Nutrition Facts
Easy Kare Kare Recipe Oxtail & Tripe with Peanut Sauce
Amount per Serving
Calories
857
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
13
g
81
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
16
g
Cholesterol
 
372
mg
124
%
Sodium
 
1336
mg
58
%
Potassium
 
2686
mg
77
%
Carbohydrates
 
28
g
9
%
Fiber
 
11
g
46
%
Sugar
 
13
g
14
%
Protein
 
108
g
216
%
Vitamin A
 
37875
IU
758
%
Vitamin C
 
392
mg
475
%
Calcium
 
990
mg
99
%
Iron
 
17
mg
94
%
* Percent Daily Values are based on a 2000 calorie diet.