Kare Kare Tripas is a variation of the delicious Filipino Kare Kare (peanut stew) using ox tripe or tripas. Tripe is also known in the Philippines as “tuwalya ng baka”. When cooked the proper way, tripe becomes really tender and enjoyable to eat. This Kare Kare Tripas Recipe is what it is all about.
Preparing Kare Kare Tripas is not complicated. A pressure cooker is recommended to speed-up the cooking process, since tripe is not that quick to tenderize. The vegetables are cooked separately by blanching.
The crushed peanuts should be enough to give the Kare Kare Tripas its flavor. However, you can add more peanut flavor by putting some peanut butter. The annatto gives this peanut stew the orangey color, but it does not affect the taste of the dish.
I enjoyed eating this with rice and spicy bagoong. The tripe was really good and the sauce has the thickness that I prefer. I also liked the crisp vegetables. The combination of the tender tripe, delicious crisp veggies, and spicy bagoong was really perfect!
Try this Kare Kare Tripas Recipe. Cheers!
Kare Kare Tripas
Serving size: 4
2 lbs. ox tripe (tripas)
3/4 cups crushed peanuts
1 bunch baby boo choy or pechay
8 pieces string beans, cut into 2 inch length
1 small banana blossom (banana flower also referred to as heart), chopped
1 medium Chinese eggplant, sliced
1 medium onion, sliced
2 tablespoons annatto powder, diluted in 1½ cup water
1 cup water (or beef broth)
1 tablespoon beef powder or 1 beef cube
4 cups water for blanching the vegetables
¼ cup bagoong (shrimp paste)
3 tablespoons glutinous rice flour diluted in ¼ cup water
¼ cup peanut butter (optional)
Combine the tripe, onion, crushed peanuts, annatto water, 1cup water (or beef broth), and beef powder in a pressure cooker or cooking pot.
Apply heat then stir to mix the ingredient. If using a pressure cooker, cover the pressure cooker and pressure-cook the tripe for 35 to 40 minutes. If using an ordinary cooking pot, you will need to simmer the tripe for 120 to 150 minutes or until tender.
While cooking the tripe, prepare the vegetables by boiling 4 cups of water in a separate cooking pot. Blanch the eggplant and string beans followed by the bok choy. Boil the banana blossoms for 3 to 5 minutes. Strain and then place in a plate; set aside.
Once the tripe is tender, add the peanut butter and glutinous rice flour (diluted). Stir and continue to cook until the texture of the sauce reaches the desired texture.
Transfer to a serving plate. Arrange the blanched vegetables on the side.
Serve with bagoong. Share and enjoy!
Watch the cooking video:
I used an electric pressure cooker in the cooking video and it really did a good job in cooking the dish from start to finish. If you want to know more about this tool, I did a comprehensive YouTube video review. Click here to watch the video.
Chicken Macaroni Sopas is a rich chicken noodle soup dish that I really enjoy having during cold weather, or even on an ordinary day — usually in the mid afternoon. I have had chicken macaroni sopas ever since I was a kid. This soup has been my favorite; I remember having this every afternoon as some sort of snack.
I used to have chicken macaroni sopas with chicken liver in it. If you have not tried this soup dish yet, it might sound different. However, that version is the real deal. Chicken liver improves the taste of chicken macaroni sopas; it makes this soup dish more appetizing and enjoyable.
This chicken macaroni sopas recipe does not use chicken liver — rather chopped ham is added enhance the flavor. This chicken sopas version is simple, rich, and very tasty. I’m sure that you will love it.
Try this Filipino Chicken Macaroni Sopas recipe. Enjoy!
Filipino Chicken Macaroni Sopas
Author: Vanjo Merano
Serving size: 6
2 ounces ham, chopped
1 lb. chicken leg quarters
1/2 lb elbow macaroni
4 stalks celery, minced
1 medium yellow onion, minced
3 tablespoons butter, melted
1 large carrot, diced
4 cups chicken broth
6 cups water
1 1/2 cup fresh milk or 1 (14 oz.) can evaporated milk
1 tablespoon cooking oil
Salt and pepper to taste
Bring the water to a boil.
Add the chicken. Boil the chicken in low to medium heat for 45 minutes or until tender.
Remove the chicken and let cool. Set-aside the water used to boil the chicken. We'll use this later.
Once the chicken reaches room temperature, shred the meat using your hands. Discard (throw away) the bones.
Meanwhile, heat a clean large cooking pot.
Pour-in the butter and oil. Once the butter and oil becomes hot, sauté the onion, carrot, and celery for 3 minutes.
Add the shredded chicken and chopped ham. Cook for 2 minutes.
Pour-in the chicken broth and the remaining water used to boil the chicken. Stir and let boil. Simmer for 20 minutes.
Add the elbow macaroni. Cook for 15 minutes. Add more water if needed.
Ever wondered how your favorite Filipino recipes came about? Noticed how the cooking methods and use of ingredients in one region differ from the other? Have you seen similarities of Filipino Food with dishes from other countries?
There are a lot of questions to ask regarding the origin of Filipino Food but I think that it would really help if we first define what Filipino Food is. So, how do we define it? We all know that it comes in different names such as: Filipino food, Pinoy food, Pagkaing Pinoy, Pinoy dishes, Filipino dishes, Lutong Bahay (though this is general). Whatever term we use, Filipino foods (in my opinion) can be any of the following:
Foods that are native to the Philippines (Authentic Filipino food)
Variation of foreign foods modified to suit the Filipino taste (e.g. Pinoy Spaghetti).
Our food is like us (the Filipinos), diverse in many ways. During the pre-Hispanic period, nearby countries (located south) like Malaysia, Brunei, and Indonesia influenced the manner of food preparation in some Southern Philippine islands. The use of spices such as curry, cumin, and paprika plus the method of cooking meat in coconut milk were just some of it.
During the Spanish colonization, Filipinos learned to eat Spanish food and use different kinds of spices (as taught during our history classes, the Philippines was accidentally discovered while Magellan was searching for the spice island of Moluccas). This was also the start of the spice trade between Spain, the Philippines, and Tidorein Maluka (present day Moluccas).
The Chinese also traded with the Filipinos as early as the 15th century (remember Quiroga in El filibusterismo?). This was the time when Chinese food was introduced. Along with the Chinese were other traders such as the Arabs and Indians which also left some influences. Later on, Americans came and introduced American food which was welcomed and immediately embraced by the Filipinos.
Indeed, the Philippines has a very rich history. Along with the history are the rich food brought about by the influences of different cultures. Let our food introduce our culture to the rest of the world. That is my ultimate goal. Are you with me?