Friday, February 25, 2011

Kare-Kare (Oxtail and Tripe Stew)




For an exotic, rich, delicious dish, a  healthy preparation is a must. Boil the oxtail and tripe in separate pots until tender. When done, you can cook them right away or let them cool and keep them in the refrigerator overnight to allow the fats to solidify and float on top. The next day, remove and discard all the fats.  You can't really remove 100% of them, but at least you can remove most of the visible ones. 

1 big oxtail (around 2 to 3 pounds), cut into pieces
2 pounds honeycomb tripe, clean
2 packages Annatto seeds
1 cup skinless peanuts 
1/2 cup white rice 1 cup peanut butter
2 medium eggplants, sliced 1/3" diagonally
2 cups string beans, cut 2 "
1 banana heart, cut to 8 pieces vertically (optional)
1 stalk Bokchoy, cut into fourths vertically
Shrimp Paste

Wash oxtail and tripe well and put them separate pots pot with water covering the and boil until tender. Oxtail might take 1 1/2 to 2 hours to boil until tender. Tripe will take around 45 to 1 hour to boil until fork tender. Bring  to a rapid boil over high heat then reduce heat to medium and to medium-low and simmer until tender. 


Rub the tripe with salt to remove grime and wash well with warm running water. Put in a pot  with water and bring to a boil then reduce heat to medium-low and cook for 45 minutes or until tender.  Let cool.


Keep both pots of tongue and tripe in the refrigerator overnight if you want to remove excess fats. 
Cut tripe into bite-sized pieces.  Discard liquid from tripe.


Bring pot with oxtail back to stove and cook over medium heat. Add the ground peanuts or peanut butter and mix well until well blended.   Add the ground toasted rice.  Add the Annatto liquid and mix well. Simmer over low heat for a few minutes. 
Add the eggplants, string beans, banana heart (optional), and simmer for 3 minutes or until cooked. Add the Bok Choy and turn heat off. 

To extract red coloring from Annatto seeds
In a small stainless steel sauce pan, add 2 to 3 tablespoons olive oil and Annatto seeds. Cook over medium heat stirring frequently until red color comes out or for 3 to 5 minutes. Add 1 cup liquid from the pot where oxtail was boiled and cook for  1 minute. Pour red liquid into the pot with the oxtail through a sieve. 

*Serves 6 or more
*Serve with Bagoong Alamang , a sweet shrimp paste, as condiment.
*Eat with steamed white Jazmine rice
*Tested and tried at Chris' kitchen 02/25/2011
*Tested and tried 08/10/2020 by Lola Chris

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