How to Cook Pinoy Kare Kare
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Kare Kare Recipe

This is a Filipino Kare Kare Recipe using oxtail and beef tripe.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Filipino
Servings: 4 people
Calories: 1201kcal
Author: Vanjo Merano

Ingredients

  • 1 1/2 lb. ox tail
  • 1 lb beef tripe
  • 1 piece Knorr Beef Cube
  • 1 bunch pechay
  • 1 piece talong sliced
  • 12 pieces sitaw cut into 2 inch pieces
  • 1 cup sliced banana blossoms
  • 3/4 cup peanut butter
  • 1/2 cup annatto seeds
  • 1/4 cup bagoong alamang
  • 1 teaspoon cornstarch
  • 1 piece yellow onion
  • 4 cloves garlic crushed
  • 3 tablespoons cooking oil
  • 2 quarts water

Instructions

  • Boil 1 quart water in a pressure cooker. Add oxtail and tripe. Continue to boil in medium heat for 20 minutes. Note: do not cover the cooker.
  • Drain the water use to boil the beef. Pour 1 quart of fresh water into the pressure cooker. Cover and pressure cook for 25 minutes.
  • Prepare annatto water by combining 1 cup of hot water with annatto seeds. Stir. Soak seeds for 10 minutes. Remove the seeds by filtering using a kitchen sieve. Set aside. 
  • Heat oil in a cooking pot. Saute onion and garlic until onion softens.
  • Pour beef stock into the pot. Note: this is the liquid used to pressure cook the oxtail and tripe. Let boil.
  • Add peanut butter. Stir until well blended.
  • Add Knorr Beef Cube. Stir. 
  • Pour annatto water into the pot and then add oxtail and beef tripe. Let the mixture re-boil. Cook for 5 to 7 minutes.
  • Combine cornstarch with 1/4 cup water. Stir. Pour mixture into the cooking pot. Stir.
  • Add eggplant, banana blossom, and sitaw. Cook for 5 minutes.
  • Add pechay. Cover the pot and cook for 3 to 4 minutes. 
  • Transfer to a serving bowl. Serve!

Video

Watch How to Cook Kare - kare

Nutrition

Calories: 1201kcal | Carbohydrates: 28g | Protein: 96g | Fat: 81g | Saturated Fat: 23g | Cholesterol: 356mg | Sodium: 1337mg | Potassium: 1582mg | Fiber: 10g | Sugar: 12g | Vitamin A: 188.7% | Vitamin C: 126.4% | Calcium: 37.7% | Iron: 71.5%