Kare-Kare

Mama Julie's Kare-Kare“Kare-Kare” is a famous Filipino recipe that contains beef, or ox tripe or  tail, peanut butter, eggplant and long green beans.  Bagoong Alamang (Shrimp Paste) is always served on the side to add that salty shrimp flavor.  I grew up having tuwalya (ox tripe) and tubo (large pig intestines) in our “Kare-Kare”.  My grandmother would serve this dish during special occasions because of the complexity in preparing it.

Let me share with you my late grandmother’s recipe of “Kare-Kare” that was passed on to her by her mother-in-law which I  am also passing on to my kids.

Ingredients:

* 1 kilo cleaned tuwalya (0x tripe) cut into cubes

* 1 kilo cleaned tubo (large pig intestines), cut 1/2 inch long
* 1 to 1/2 cup of peanut butter (depending on the desired thickness, sweetness and nutty flavor)
* 1/2 cup pounded toasted rice
* 1/2 cup cooked bagoong alamang (shrimp paste)
* 2 pieces sliced onions
* 1/2 minced  garlic
* 4 tablespoons atsuete (annatto) oil
* 6 pieces eggplant, sliced 1 inch thick and soak in water
* 2 bundles Pechay (Bok choy), cut
* 2 bundles of sitaw (string beans) cut to 2″ long
* 1 banana bud, cut similar to eggplant slices, blanch in boiling water
* 1/2 cup olive oil
* 8 cups of water
* Salt to taste

Cooking Instructions:

* In 2 separate stock pots, boil tuwalya (ox tripe) and tubo (pig large intestines) in water until tender.  Strain and keep the stock.  I boil it the night before.
* In a big pan or wok, heat olive oil and atsuete (annatto) oil.
* Sauté garlic and onions until garlic turns golden brown and onions turn translucent.  Add the stock, powdered toasted rice, tuwalya (ox tripe), tubo (pig large intestines) and peanut butter.  Bring to a boil and simmer for 15 minutes.  Make sure to stir once in awhile as it might stick to the pan and get the burnt taste.  And we don’t want that!  Add salt to taste.
* Add the eggplants, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the veggies as we want it as crisp as ever!
* Serve with bagoong (shrimp paste) on the side with hot plain rice.

You can use Bagoong Alamang (Shrimp Paste) straight from the can or bottle.  Others still sauté it with garlic, onions, tomatoes and a little sugar to add more flavor.

Try this recipe at home and enjoy the traditional way of cooking it.

 

*Makes 4 servings

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  1. […] it is from her that I learned to love and enjoy cooking. Her culinary repertoire would include Kare-Kare, Pork Binagoongan, Morcon and so on. But this one dish that I truly miss eating which she makes […]

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