This is a traditional Filipino dish served on special occasions as well as family dinners, again it has variants but everything revolves around the combination of the rich, thick flavored peanut sauce combined with the delectable salty taste of a shrimp paste (alamang). One of my college kumare asked for a Kare Kare recipe. So here it goes, enjoy!
Toi's Kare Kare
- 1/4 cup peanut oil
- 2-3 pounds oxtails
- 1-2 pounds beef tripe
- 1 large onion, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 1 large tomato, chopped
- 1 and 1/2 cups beef stock homemade or use canned
- 1 and 1/2 cups water
- Salt to taste
- 2 tablespoons annatto oil
- 3 tablespoons peanut butter mixed with 1/2 cup hot tap water
- Several shots of Tabasco, or more to taste
- 2 cloves garlic, crushed
- 1 small onion, sliced
- 1 small tomato, sliced
- 4 tablespoons alamang
1. Heat a large frying pan and add 3 tablespoons of the peanut oil. Fry the the oxtails until brown. Make sure that both sides are well. Place it in a pot
2. Boil the Ox Tripes for a few minutes, drain, and cool. Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot.
3. Add peanut oil to the frying pan and saute the onion and garlic. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil. Cover and simmer for 1-1/2 hours. Simmer partially covered for another 1-1/2 hours, stirring now and then.
4. At the beginning of the last hour of cooking, add the peanut butter mixture and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.
1. Saute garlic, onions and tomato in a little oil. Add alamang. Saute for another minute.
2. Serve alongside the Kare Kare.