Beef Tripe Kare Kare
Prep Time15 mins
Cook Time1 hr 30 mins
Servings: 4 people
- 2 lbs. beef tripe sliced
- 1 piece Knorr Beef Cube
- 1 bunch baby bok choy
- 15 pieces snake beans cut into 2-inch pieces
- 1 piece Chinese eggplant sliced
- 1 ½ cup peanut processed until smooth and creamy
- ½ cup annatto seeds
- 1 piece onion minced
- 5 cloves garlic minced
- 1 ½ tablespoons glutinous rice flour
- 6 cups water
- 3 tablespoons cooking oil
- Ground black pepper and shrimp paste bagoong alamang to taste
Combine 4 cups water and tripe in a pot. Boil for 1 hour. Discard water and set the tripe aside.
Boil 1 ½ cups water in a small pot. Add annatto seeds. Continue to boil for 2 minutes. Set aside.
Heat oil in a pot. Saute onion and garlic until onion softens.
Add tripe. Saute for 1 minute.
Pour annatto water into the pot while filtering using a kitchen sieve. Let boil.
Add Knorr Beef Cube. Stir and then add peanut paste. Pour remaining water. Boil for 8 minutes.
Combine rice flour and ¼ cup water. Stir until blended. Pour mixture into the pot. Stir and continue to cook until the texture of the sauce thickens based on your preference.
Add snake beans and eggplant. Cook for 5 minutes.
Add baby bok choy or pechay. Cook for 1 minute.
Season with ground black pepper.
Serve with bagoong alamang over warm rice.
Calories: 1154kcal | Carbohydrates: 48g | Protein: 62g | Fat: 84g | Saturated Fat: 23g | Cholesterol: 161mg | Sodium: 449mg | Potassium: 2128mg | Fiber: 19g | Sugar: 18g | Vitamin A: 2614IU | Vitamin C: 51mg | Calcium: 272mg | Iron: 11mg