Kare-Kare

The name may have been derived from “curry,” and while the color is similar to this Asian dish, the peanut sauce is all our own. So unique is kare-kare’s flavor that it’s one of the first things balikbayans ask for when they get home!

  • Required cooking skill level

    Intermediate
  • Above 10
    persons serving
  • 180
    minutes preparation time

INGREDIENTS

  • 1/2 kg Tripe strips

  • 1/2 kg Oxtail, cut into 2-inch slices

  •  Water, enough to cover mea

  • 3 Cloves garlic, crushed

  • 2 Bay leaves

  • 1.5 L Water

  • 1/2 kg Beef kalitiran, cubed large

  • 2 Bay leaves

  • 1 L Water

  • 3 Tbsp Golden Fiesta Palm Oil

  • 1 White onion, chopped

  • 1 tsp Datu Puti Patis

  • 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams

  • 4 cups Reserved oxtail stock

  • 2 Eggplants, sliced, blanched

  • 1 cup Sitaw, sliced, blanched

  • 2 cups Puso ng saging, cooked

  • 4 pieces Pechay, blanched

DIPPING SAUCE

  • 1/4 cup Bagoong alamang

Preparation

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    1In a large pot, boil the tripe for 5 minutes. Discard water. Repeat with oxtail. This procedure will remove odor.

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    2In a large pot, place the boiled tripe and oxtail, garlic, bay leaves, and water. Simmer for 2 1/2 hours or until tender. Strain meat and reserve stock. In another pot, boil beef in bay leaves and water for 1 1/2 hours or until tender.

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    3In a large pot, heat Golden Fiesta Palm Oil. Saute onions and garlic. Add the softened tripe, oxtail, and beef. Season with Datu Puti Patits. Add UFC Ready Recipes Kare-Kare Mix and reserved stock. Simmer for 15 - 30 minutes.

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    4Blanch vegetables: Boil water. Place vegetables in boiling water for 30 seconds. Remove vegetables and dunk in ice water to stop the cooking process. Drain water.

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    5Assemble the vegetables and serve and kare-kare and bagoong.

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    1In a large pot, boil the tripe for 5 minutes. Discard water. Repeat with oxtail. This procedure will remove odor.

  • No Image Available

    2In a large pot, place the boiled tripe and oxtail, garlic, bay leaves, and water. Simmer for 2 1/2 hours or until tender. Strain meat and reserve stock. In another pot, boil beef in bay leaves and water for 1 1/2 hours or until tender.

  • No Image Available

    3In a large pot, heat Golden Fiesta Palm Oil. Saute onions and garlic. Add the softened tripe, oxtail, and beef. Season with Datu Puti Patits. Add UFC Ready Recipes Kare-Kare Mix and reserved stock. Simmer for 15 - 30 minutes.

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    4Blanch vegetables: Boil water. Place vegetables in boiling water for 30 seconds. Remove vegetables and dunk in ice water to stop the cooking process. Drain water.

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    5Assemble the vegetables and serve and kare-kare and bagoong.