The dish is cooked with peanut sauce using ground peanuts and peanut butter. Toasted rice flour is also used to thicken the sauce and mixed with vegetables like banana blossom, eggplant, string beans and bok choy leaves. It is a little tedious dish to prepare, but believe me it is far more better than just using a ready-mix kare-kare flavor that can be found at supermarkets. Your labor will be rewarded by the festive taste to this Kare-Kare, and don’t forget the ginisang bagoong which makes them a perfect pair!
- 1-1/2 lb. ox tail, cut into 2 inches long
- 1/2 lb. beef tripe
- 1 pc. medium puso ng saging (banana blossom), sliced
- 5 stalks of bok choy (or pechay), individually cut
- 15 pcs. sitaw (string beans), cut into 2-3 inches long
- 1 large talong (eggplant), sliced
- 3/4 cup ground peanuts
- 1/2 cup plain peanut butter
- 8 cups water
- 1/3 cup achuete (annatto seeds), soaked in 1/2 cup water
- 1/2 cup rice flour, toasted
- 6 cloves garlic, minced
- 3/4 cup onion, chopped
- 3 tbsps. olive or any type of cooking oil
- 1 pc. beef flavor bouillon
- salt (just small) and pepper to taste
- Pour water inside the pressure cooker and let it boil. Add-in ox tail and onions. Cover and cook in medium fire.
- When the valve starts to whistles, adjust the fire to medium low and start to time 30 minutes. Release the pressure and open pressure cooker.
- Meanwhile, boil beef tripe in a separate pot for 20 minutes. Remove and slice. Set aside.
- Add sliced beef tripe to the ox tails. Add ground peanuts and peanut butter. Simmer for 5 minutes stirring occasionally.
- In a separate pan, toast the rice flour in low fire until light brown.
- Pour the toasted rice flour in the pressure cooker/pot and continue to simmer until the sauce thickens. Stir occasionally. Add beef bouillon, and salt (just little) and pepper to taste.
- Again in a separate pan sauté the garlic until light brown. Add vegetables in the following order: puso ng saging (banana blossom), talong (eggplant) and sitaw (string beans). Stir fry for about 3-5 minutes.
- Pour-in the stir-fried vegetables in the pot and continue to simmer for a minute.
- Add bok choy leaves and simmer for another 3 minutes.
- Serve hot paired with ginisang bagoong. Enjoy with steamed rice.
- 1 cup bagoong alamang
- 4 cloves garlic, minced
- 1/4 cup onions, chopped small
- 1 pc. medium ripe tomato, chopped small
- 2 tbsps. cooking oil
- 3 tsps. vinegar
- 1-1/2 tsp. white sugar
- 1/4 tsp. ground black pepper
- Sauté garlic and onions until light brown.
- Add tomatoes and continue to sauté until tomatoes are cooked.
- Add bagoong alamang (shrimp paste) and continue to saute for about 5 minutes.
- Add vinegar, sugar and ground black pepper. Wait until it starts to boil.
- Mix well and continue to simmer for another 2 minutes.
- Serve as a condiment for Kare-Kare.
Peanut butter (plain), rice flour, ground peanuts and achuete (annatto seeds) soaked in water.
Puso ng saging (banana blossom) and talong (eggplant).
Sitaw (string beans).
Boiling beef tripe.
Sliced beef tripe.
Ready to serve Kare-Kare.
Bagoong alamang (shrimp paste), tomatoes, garlic and onions.
Mouth-watering ginisang bagoong.