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Ox Tail Stew - kare kare

Updated on January 27, 2013

What is Kare Kare?

Have you heard about a dish called Kare kare? If you want to know how to cook this famous Filipino dish, continue reading.

In the Philippines, this dish is a famous stew made of ox tails, tripe, a variety of vegetables and of course, a rich sauce thickened by peanut butter. It is one of the many Filipino dishes which is usually accompanied by sautéed shrimp paste/ ginisang bagoong alamang to improve its rich taste and served during special events such as feasts, birthdays, and even during ordinary meals.

This type of dish is popular especially in Pampanga Province, Philippines’ culinary center and was believed to have originated there. But there are also a lot of versions on its origin. One version is that it originated from Moros who served it as a dish and brought it to Manila before the invasion of Spaniards in the country. Other versions say that it was derived from curry of Indians who once lived in Cainta, Rizal; kari, a dish term of Malays which means “sauce”; and kare, a word influenced by Japanese which then became Kare kare. No matter where and how this dish originally comes from, one thing’s for sure - it is guaranteed to satisfy your appetite and cravings. This dish is so popular in the Philippines and you can find it in almost every restaurant.

Actually, not everybody can eat this type of stew - especially those people who are allergic to nuts as well as those who are disgusted by the thought of adding some of the beef’s unusual parts on the stew. If you’re planning to serve this type of dish and got no issues about it, follow the recipe below:


4 stars from 2 ratings of Kare Kare Recipe

Cook Time

Prep time: 1 hour
Cook time: 2 hours 30 min
Ready in: 3 hours 30 min
Yields: 6 servings
kare kare recipe
kare kare recipe | Source

Kare Kare Recipe

  • ½ kilogram oxtail, cut into 2 inches long
  • ½ kilogram beef tripe/ shin beef meat, cut into cubes
  • ½ cup oil
  • 3 cups peanut butter
  • 8 cups water
  • 2 pieces onions, minced
  • 2 pieces garlic, minced
  • 4 tablespoons annatto/ atsuete oil
  • 4 pieces eggplant, sliced diagonally into 1 inch thick
  • 1 bundle bok choy/ petchay
  • 1 bundle string beans, cut into 2 inches long
  • 1 banana bud
  • to taste Salt
  • to taste Pepper
  • ½ cup shrimp paste/ ginisang bagoong alamang, sautéed
  • Cooked rice

How to Cook Kare Kare

  1. Place the oxtail and shin meat or beef tripe (which is traditionally used) into a big pan and put enough water to cover it.
  2. Let it boil in medium heat and simmer for about 1 to 2 hours. Make sure that the meat and oxtail are tender before you take it out, strain and set aside. Leave the stock behind for it will also be used.
  3. Pour some cooking oil and annatto oil. Sauté the garlic and onions into medium heat to avoid those to be burned.
  4. Add the oxtail and meat that you set aside earlier and let it turn into brown all over.
  5. Pour in the stock and let it boil for about 10 to 15 minutes. Add the salt and pepper to taste.
  6. Add the vegetables such as the string beans, bok choy, eggplant and banana bud (optional). Let it cook for just a few minutes but be sure not to overcook it.
  7. In a separate bowl, mix and stir the peanut butter and ½ cup of stock. After that, add it to the mixture and simmer for about 10 minutes. When the sauce has already thickened, it’s time to turn off the heat.
  8. Serve with sautéed shrimp paste and hot steamed white rice.


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