Holiday Recipes

Kare-Kare Special

Oxtail and Beef Tripe with Vegetables in Thick Peanut Gravy


beef tripe (tuwalya)(optional)
Peanut Butter
Achuete or Annatto Seeds
Banana Bud or Heart(Puso ng Saging)(optional)
String Beans
Bok Choy or Chinese Cabbage(Pechay)
Beef Broth


Rice Grains
Sauteed Shrimp Paste(Bagoong Alamang)
Cooking Oil


2 pounds Oxtail, cut in 1″ thickness
1 pound beef tripe (tuwalya), pressure cooked, cut into 2″ squares (optional)
1/2 pound string beans, sliced in 3″ lengths
2 pcs. eggplants, sliced in 3″ wedges
1 banana bud or heart(puso ng saging), sliced in strips(optional)
6 stalks Bok Choy(Pechay), leaves and stalk separated, cut in 2″ lengths
1/2 cup peanut butter, dissolved in 1 cup beef broth
1/4 cup toasted rice, powdered, dissolved in 1/2 cup beef broth
5 cups beef broth (total)
2 tablespoons achuete (annatto) seeds
1/4 cup cooking oil
3 cloves garlic, minced
1 medium onion, chopped
1 tablespoon salt
1 tablespoon sugar
1/4 teaspoon pepper
Sauteed Shrimp Paste(Bagoong Alamang)


(pre-cooking the oxtail and beef tripe not included)


1 Heat up the oil, then put in the achuete seeds for a couple minutes until the oil becomes deep red. Strain out the seeds.

2 Saute the garlic and onion using the achuete oil, then add the oxtail and beef tripe, salt, pepper, sugar, beef broth and the dissolved-peanut butter. Bring to a boil.

3 Turn the heat down, and put the vegetables(except the Bok Choy leaves) into the sauce. Cover and cook for approximately 10 minutes or until the vegetables are done.

4 Add the dissolved rice flour into the sauce to thicken.

5 Add the Bok Choy leaves. Cook for another minute and it’s ready to serve.

6 Serve with rice along with a side of Sauteed Shrimp Paste(Bagoong Alamang).


To add a hint of sweetness add a tablespoon of sugar. If you are using a sweet peanut butter, you can omit the sugar.

To cut some of the preparation time, try looking for Powdered Annato (Achuete) and Toasted Rice Flours.

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Kare-Kare Special
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