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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!
- 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: