Authentic Filipino Kare-Kare (Rich Oxtail and Tripe Stew in Savory Annatto Peanut Gravy with Bagoong)
Tender, gelatinous oxtail and honeycomb tripe slow-braised in a nutty golden-orange roasted peanut and toasted rice sauce, served with crisp native vegetables and spicy fermented shrimp paste.
History & Origins
Pampanga Royal Feast Tradition
Tracing back to pre-colonial Moro settlers or 18th-century Indian Sepoy soldiers in Cainta, Kare-Kare was perfected in Pampanga, the culinary capital of the Philippines. It is the ultimate centerpiece of Philippine celebratory fiestas.
Ingredients
Oxtail, Tripe & Annatto-Peanut Sauce
- •3 lbs Beef oxtail, cut into 2-inch cross-sections
- •1 lb Honeycomb beef tripe, parboiled and sliced into strips
- •1 cup Natural smooth peanut butter (or fresh toasted peanuts ground to paste)
- •1/2 cup Toasted glutinous rice flour (galapong / toasted rice powder)
- •1/4 cup Annatto water (seeds steeped in warm water for radiant orange color)
- •5 cups Rich reserved oxtail braising broth
Finishing, Garnishes & Chef’s Additions
- •2 medium Asian eggplants, sliced diagonally and gently blanched
- •1 bunch Long beans (sitaw), cut into 2-inch lengths, and 1 head bok choy
- •1/3 cup Sautéed fermented shrimp paste (Bagoong Alamang) served on the side
- •Steamed Jasmine Rice Plentiful hot white rice to absorb the rich sauce
Step-by-Step Instructions
PREPARATION & METHOD
Place oxtail and sliced tripe in a large pot, cover with water, aromatics, and a pinch of salt. Bring to a boil, skim impurities, reduce to low, and simmer for 2.5 to 3 hours until oxtail is fork-tender. Strain and reserve broth.
Sauté minced garlic and onions in oil until fragrant. Pour in annatto water and 5 cups reserved beef broth. Whisk in smooth peanut butter until dissolved and glossy, simmering for 5 minutes.
Slurry toasted rice flour with warm water and pour into the simmering peanut gravy, whisking continuously until rich and velvety. Return cooked oxtail and tripe to the pot and simmer for 15 minutes to let flavors meld.
Steam eggplant, string beans, and bok choy separately until vibrant and crisp-tender. Arrange on top of the stew in a palayok clay pot. Serve immediately with warm rice and a generous side of salty bagoong.
Beverage Pairing
San Miguel Pale Pilsen / Calamansi Iced Tea
A chilled San Miguel beer or tart calamansi juice provides bright citrus acidity to slice through dense, gelatinous peanut gravy.
Culinary Science Insight
Toasted Rice Amylose Starch & Gelatin Synergy
Dry-toasting rice grains creates pyrodextrins with nutty aromas; when hydrated in collagen-loaded oxtail stock, its amylose network bonds with peanut lipids into a luxurious, clingy sauce.