Ingredients
- 1/2 kg tripe, cut into strips
- 1/2 kg oxtail, sliced
- 1 Tbsp DATU PUTI Vinegar
- 3 cloves garlic, crushed
- 4 pc bay leaves (divided)
- 1/2 kg beef kalitiran, cut up
- 4-5 cups of water
- 3 Tbsp GOLDEN FIESTA Palm Oil
- 1 pc white onion, chopped
- 1 tsp DATU PUTI Patis
- 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
- 4 cups reserved stock
- 2 eggplants, sliced
- 1 cup sitaw, sliced
- 2 cups puso ng saging
- 4 stalks pechay, sliced
- ¼ cup sautéed bagoong alamang
Recipe Description
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!
Source: https://nutriasia.com/recipes/kare-kare/
For more recipes: https://nutriasia.com/recipes/
Recipe Directions
- Boil the tripe and oxtail in water (enough to submerge the meat) with half of bay leaves and Datu Puti Vinegar for 5 minutes. Discard broth.
- Combine tripe and oxtail with beef, garlic, remaining bay leaves and water. Cover and simmer for 2 to 3 hours or until meat are tender (remove beef when already tender). Drain, reserve stock/broth.
- Boil vegetable separately in meat broth until just cooked. Set aside .
- Heat Golden Fiesta Oil . Saute onion and all the meat for 5 minutes. Add Datu Puti Patis, UFC Kare-Kare Mix and reserved broth. Simmer for 20 to 30 minutes.
- Add vegetables . Serve with bagoong on the side .
