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+ servings

Kare Kare Tripas

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4
Author: Vanjo Merano


  • 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!


Serving: 4g