Filipino Kare-Kare Recipe

Kare-kare is a peanut-based beef stew and a Filipino favorite.

Kare-kare is a peanut-based beef stew and a Filipino favorite.

How do you make the Filipino kare-kare

The secret to the best tasting kare-kare is the ground peanuts and the toasted rice. These two ingredients are responsible for the thickened sauce and the nutty flavor that won’t ever lose its consistency. Toast the rice flour and use freshly ground peanut paste made from garlic peanuts for the best flavor. Then, pair this stew with bowls of steamed rice and lots of greens with a side of your favorite kind of bagoong alamang.  

Filipino Kare-Kare Recipe

Roselle Miranda
Kare-kare is a peanut-based beef stew and a Filipino favorite.
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Course Main Dishes
Cuisine Filipino
Servings 6

Ingredients
  

Filipino Kare-Kare Ingredients

  • 1/4 kilo tripe or tuwalya, cut into squares, rinsed, scrubbed well with salt
  • 1 tablespoon Vinegar
  • 1/4 Cup cooking oil
  • 1 teaspoon atsuete seeds
  • 1 medium red onion peeled, chopped
  • 3 cloves Garlic peeled, chopped
  • 1/2 kilo beef shanks or pork shanks, cut 1-inch thick
  • 1 bunch string beans cut into 3-inch lengths
  • 2 eggplants cut into wedges
  • 2 bunches pechay separated
  • 1/2 Cup peanuts pounded into a paste
  • 1/4 Cup rice toasted, pounded into a powder
  • bagoong to serve

Instructions
 

  • In a pressure cooker over medium heat, add tripe, vinegar, and enough water to cover. Bring to a boil. Boil 10 minutes, discard water, and refill. Boil again, cover, and lock lid. Simmer until tripe is tender, about 40 minutes. Discard water, and set tripe aside.
  • Meanwhile, in a pot over medium heat, heat oil. Add atsuete. Cook, stirring occasionally, to release its color. Use a slotted spoon to remove and discard seeds. Add onion; cook until softened. Add garlic; cook until fragrant.
  • Transfer mixture to pressure cooker. Add pork shanks and tripe. Pour in enough water to cover. Bring to a boil, then simmer. Remove and discard any scum that rises to the surface. Cover, and lock lid. Cook until softened, about 30 minutes.
  • Release pressure then unlock lid. Add string beans, eggplants, and pechay. Mix peanut paste and toasted rice powder together. Add to pot, and stir in. Simmer, and let thicken. Serve with bagoong on the side. Recipe originally published in the April 2017 issue of Good Housekeeping Philippines. READ THESE: MORE KARE-KARE RECIPES Lechon Kawali Kare-Kare Recipe Seafood Kare-Kare Recipe
Keyword Pata, oxtail, Tripe
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