Kare Kare Recipe

Kare Kare is a delicious Filipino meat stew dish made with beef and variety of vegetables simmered with peanut sauce, toasted rice flour and achuete. If you have a pressure cooker, use it to cook the meat. It will save you a lot of time.

Kare Kare is a Filipino favorite stew prepared with a rich, thick, and tasty peanut sauce often served with steamed rice and sauteed shrimp paste or ginisang bagoong. With this easy Kare-Kare recipe, I used beef ribs and tripe. Kare Kare can also be prepared using oxtail, pork , chicken and seafood.

Make this simple yet amazing Beef Kare Kare with Tripe recipe and share with family and friends. Save this recipe or Pin It for future use. A popular Filipino dish usually present on the table during gatherings and special occasions.

WATCH HOW TO MAKE A DELICIOUS BEEF AND TRIPE KARE KARE

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Ingredients

1 1/2 lb beef ribs (or oxtail or any choice of meat)
1 lb tripe
water
2 medium onion, sliced
4 cloves of garlic, sliced
2 small eggplant, cut
1/3 cup rice flour
1 cup peanut butter
1 tsp achuete (annatto) powder
1 bunch long beans (sitaw), cut into 2 inches
1 bunch bok choy (pechay), remove ends
salt and pepper to taste
cooking oil
sauteed shrimp for serving

Instructions

Using a pressure cooker, arrange beef and top with 1 onion and tripe. Pour-in 4-5 cups (depends on how big the pressure cooker you are using) and pressure cook for 25 minutes or until meat and tripe is tender. (If boiling meat in a pot, add meat and onion. Cover with water until meat is fully tender. Add more water if needed) Remove meat and save remaining broth for later use.
In a pan, heat and add rice flour. Toast rice flour over medium-low heat until light brown and toasted. Remove and set aside. Using a clean pan, heat and add 2 tablespoon cooking oil. Fry eggplant until light brown and cooked. Remove and set aside.
In a deep pot, heat and add 1 tablespoon cooking oil. Saute garlic and onion until aromatic. Add achuete powder and stir to combine. Add boiled tripe and beef. Pour-in remaining broth from boiling the meat. Add water if needed to cover around 4-5 cups of liquid. Cover pot and simmer for 5 minutes. Add peanut butter and toasted rice flour diluted in 1/2 cup water. Stir gently to combine. Season with salt and ground pepper to taste. Simmer for few minutes.
Add long beans (sitaw) and cook for 5 minutes or until fully cooked. Add pechay and fried eggplant. Cover and allow to cook for a minute. Transfer in a serving dish and serve with ginisang alamang na bagoong or sauteed shrimp paste. Enjoy!