Ingredients

1 kg oxtail, cut into pieces

500 g tripe, cleaned and cut into strips

1 onion, quartered

4 cloves garlic, crushed

2 liters water

1 cup peanut butter

1/2 cup ground roasted peanuts

2 tbsp fish sauce

2 tbsp annatto oil

1 large eggplant, sliced

200 g long beans, cut into 2-inch pieces

Salt and pepper to taste

Shrimp paste (bagoong), for serving

Steps

In a large pot, combine oxtail, tripe, onion, garlic, and water. Bring to a boil over medium heat, then reduce to a simmer. Cover and braise for 2.5 to 3 hours until the meat is tender and gelatinous.

Once tender, remove the meat and strain the broth into a bowl, discarding solids. Return the broth to the pot and add peanut butter, ground peanuts, and fish sauce. Stir well and simmer for 15 minutes until thickened.

In a separate pan, heat annatto oil over medium heat. Sauté eggplant and long beans until just tender, about 5-7 minutes. Season with salt and pepper.

Return the oxtail and tripe to the peanut sauce, mixing gently to coat. Simmer for an additional 5 minutes. Adjust seasoning as needed.

Serve kare-kare hot, with shrimp paste on the side for a salty contrast.

Why this works

Slow-braising the oxtail and tripe allows the collagen and fat to break down, resulting in a tender texture and rich flavor that is essential for kare-kare. The gelatinous quality of the meat enhances the mouthfeel of the peanut sauce, making it luxurious and satisfying. Thickening the braising liquid with peanut butter and ground peanuts creates a luscious sauce that clings well to the meat and vegetables. If the sauce seems too thick, simply add a bit of the reserved broth to adjust the consistency. Alternatively, if it’s too thin, let it simmer longer to reduce. This careful balance of texture and flavor is what sets kare-kare apart, and serving it with a side of shrimp paste introduces a salty counterpoint that elevates the dish further.