Tripe Oxtail Kare Kare Recipe is an all time Filipino favorite stew made of pork or beef, tripe, vegetables in peanut sauce and served with delicious shrimp paste (bagoong). Be prepared to eat lots of rice with this dish.
Other variants of Kare Kare recipe calls for a different cut of meat aside from oxtail or tripe. It is still scrumptious no matter what cut of meat you use. Serve it with shrimp paste (bagoong). Kare Kare is not complete without shrimp paste.
Prepare the shrimp paste ahead of time. When buying shrimp paste in a bottle I believe they are already cooked but I still prefer to saute with onion and garlic.
After boiling oxtail and tripe can I use it right away?
Yes, but if I am using the broth I place it overnight in the fridge. The following day the fat will accumulate on top of the broth. Scoop out and discard the fat.
Can I brown the meat after boiling?
Yes, add the meat after you saute the garlic and continue on with the other steps. Doing this or the above steps will not alter the taste of the Tripe Oxtail Kare Kare Recipe.
Can I use the shrimp paste right out of the bottle?
I hate to say “yes” but I believe they are already cooked and ready to be consumed. I always saute the shrimp paste in onion and garlic. That is my preferred way.
Is it OK to make extra servings of Kare Kare?
Yes, in fact I find it tastier once it is a day old. Make sure to remove the vegetable once the mixture is cooked. The vegetables will continue cooking even though heat has been turned off. No one wants a soggy veggie.
How to Make Tripe Oxtail Kare Kare
If you have an instant pot, you can also try my Kare Kare Instant Pot using pork belly.
Tripe Oxtail Kare Kare Recipe
- 1 1/2 pounds oxtail
- 1 medium onion quartered
- 10 pieces pepper corn
- 6 cups water
- 1/2 pound tripe clean and boiled
- 8 cups water boil twice with 4 cups each
Cooking Kare Kare
- 3 tablespoons cooking oil
- 1 medium onion minced
- 3 cloves garlic crushed and minced
- ¼ cup peanut butter Note: If making it the traditional way use ½ cup ground peanuts and 4 tsp roasted ground rice
- 1/3 cup annatto seeds achuete, diluted in 1/3 cup warm water nor 1 teaspoon annatto powder
- 2 cups oxtail broth
- 1 small Japanese eggplant sliced diagonally
- 7 pieces of bok choy
- 1 bunch string beans cut 2 ½ inches long
- ½ cup shrimp paste (bagoong) cooked
- 2 tablespoons fish sauce
- Boil water with oxtail and remove scum. Add peppercorn and onion. Simmer until meat is tender. Add smoked pork hock if desired for a tastier broth and meat. Fat will accumulate on top if refrigerated overnight.
- While cooking the oxtail, in another pot boil water with tripe. After 10 minutes, turn off heat and drain water. Replace water and boil again for the second time until tripe is cook. Cook for another 20 minutes. Slice 2 in x 1 in and set aside.
- Heat oil on medium heat.
- Saute onion for 3 minutes. Add garlic & cook for 2 minutes.
- Add peanut butter. Note: The traditional way is to add ground peanuts & grinded roasted rice.
- Add annatto powder and oxtail broth.
- Simmer for 3 minutes.
- Toss-in string beans and calabasa (kabocha squash). Cook for 2 minutes.
- Add eggplant and cook for 2 minutes
- Toss-in cooked oxtail and tripe. Simmer for 4 minutes or until veggies are ready.
- Toss-in bok choy before serving or you may add it with the other vegetables but only cook for 1 minute and transfer to a serving bowl.
- To thicken sauce add ground roasted rice. This step is optional.
- Serve with shrimp paste (bagoong).