Beef Kare-Kare Recipe (2024)

FAQs

What is kare-kare sauce made of? ›

The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice. Variations of kare-kare can be made with seafood, such as prawns, squid, and mussels, or exclusively from vegetables.

As you might assume, the name of the dish comes from the word "curry." According to Culture Trip, kare kare essentially translates to faux curry because although it resembles the Indian sauce in appearance, the actual flavor and components are very different.

Boil for 15-30 minutes. When you're done, discard the water and rinse the tripe. After boiling, tripe should be noticeably softer - it's now ready to cook in a variety of dishes.

Is kare-kare healthy? While kare-kare is high in protein and nutrients, it's also high in calories, cholesterol, and saturated fats. As with any food, eat in moderation.

Kare-kare and rice are a classic pairing that hardly needs any elaboration. While delicious on its own, the aromatic stew tastes even better with rice, which helps to mellow out the richness of the peanut sauce.

In the Philippines, if something is particularly good or desirable, it's common practice to say its name twice, so since “kare” means “curry,” you could say that a loose translation of kare-kare is “really good curry.”

Like kare kare, kaldereta is a stew of sorts and always served with white rice. But where kare kare is traditionally made with oxtail, kaldereta is usually made with beef or goat. And here's the interesting, nutty twist: In Cebu and Mindanao, peanut butter is also added to the sauce for an extra kick of flavor.

Curry is often described as a dish that is earthy, spicy, warming, or even sometimes sweet. It is a well-balanced, richly spiced dish with notes of deep savory flavors from turmeric, coriander, cumin, bay leaf, cinnamon, and cloves, just to name a few.

Tripe is the lining of beef, hog or sheep stomach although most sold is from beef. This part of the animal is tough and requires long cooking for tenderness.

Start by cutting off and discarding all unwanted fat and anything that doesn't look like tripe. Next, rub the tripe all over with rock salt then rinse it with vinegar. Repeat this process until there are no visible impurities. Then, scrape the entire surface of the tripe with a long sharp knife.

Does vinegar soften tripe? ›

Place the clean tripe in sauce or stock pot and cover with at least two inches of cold water. Add ¼ cup distilled vinegar and one teaspoon of kosher salt. Bring to a steady simmer and cook until the tripe has softened, but still retains some chew, about one to two and a half hours, depending on the type of tripe.

However, in the case of the kare-kare recipe, you may not be using enough peanut butter to make it as thick as you want. For those times when you want your kare-kare sauce to be thickened even more than it is, dissolve some rice flour into some water and drizzle that slurry into your dish.

Repurpose extra kare-kare sauce into a versatile kare-kare compound butter. Once hardened in the fridge, you can slice and use it however you like: Toss it with meat, seafood, and vegetables. Spread it over crusty bread and crackers as an appetizer.

Kare Kare is a classic Filipino slow-cook stew, usually using oxtail and/or ox tripe, with deliciously thick deep yellow peanut sauce with some vegetables. It has a very subtle taste because it is traditionally unsalted, allowing the flavors of the peanut sauce and the meat to surface and be enjoyed.

The word “kare-kare” is derived from another popular dish, curry. “It's called kare-kare because we adapted it from our Malay ancestors and neighbors,” Ahorro explained. Indeed, the stew resembles curry with its yellowish-orange color, which comes from adding peanuts or peanut butter.

Like kare kare, kaldereta is a stew of sorts and always served with white rice. But where kare kare is traditionally made with oxtail, kaldereta is usually made with beef or goat. And here's the interesting, nutty twist: In Cebu and Mindanao, peanut butter is also added to the sauce for an extra kick of flavor.

Answer: Starch could be as a thickener, binding agent, emulsifier, clouding agent, or gelling agent. It serves as a thickener in kare kare to make it "malapot" and a binding agent in ukoy and kutchinta.