The name may have been derived from “curry,” and while the color is similar to this Asian dish, the peanut sauce is all our own. So unique is kare-kare’s flavor that it’s one of the first things balikbayans ask for when they get home!
Cost per serving $0.58 view details
- 1/2 kg Tripe strips
- 1/2 kg Oxtail, cut into 2-inch slices
- Water, enough to cover mea
- 3 Cloves garlic, crushed
- 2 Bay leaves
- 1.5 L Water
- 1/2 kg Beef kalitiran, cubed large
- 2 Bay leaves
- 1 L Water
- 3 Tbsp Golden Fiesta Palm Oil
- 1 White onion, chopped
- 1 tsp Datu Puti Patis
- 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
- 4 cups Reserved oxtail stock
- 2 Eggplants, sliced, blanched
- 1 cup Sitaw, sliced, blanched
- 2 cups Puso ng saging, cooked
- 4 pieces Pechay, blanched
- DIPPING SAUCE
- 1/4 cup Bagoong alamang
- In a large pot, boil the tripe for 5 minutes. Discard water. Repeat with oxtail. This procedure will remove odor.
- In a large pot, place the boiled tripe and oxtail, garlic, bay leaves, and water. Simmer for 2 1/2 hours or until tender. Strain meat and reserve stock. In another pot, boil beef in bay leaves and water for 1 1/2 hours or until tender.
- In a large pot, heat Golden Fiesta Palm Oil. Saute onions and garlic. Add the softened tripe, oxtail, and beef. Season with Datu Puti Patits. Add UFC Ready Recipes Kare-Kare Mix and reserved stock. Simmer for 15 – 30 minutes.
- Blanch vegetables: Boil water. Place vegetables in boiling water for 30 seconds. Remove vegetables and dunk in ice water to stop the cooking process. Drain water.
- Assemble the vegetables and serve and kare-kare and bagoong.
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|Amount Per Serving||%DV|
|Serving Size 489g|
|Recipe makes 10 servings|
|Calories from Fat 21||30%|
|Total Fat 2.3g||3%|
|Saturated Fat 0.78g||3%|
|Trans Fat 0.08g|
|Total Carbs 5.79g||2%|
|Dietary Fiber 2.7g||9%|