Classic Kare-Kare
Drop our Kare-Kare Bomb into the hot broth from your oxtail and tripe, and it melts into a thick peanut sauce as you stir.
How to make it
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1
Tenderize the meat
Boil the oxtail and tripe in a big pot of water until tender. No need to measure the water, just keep the meat covered. Take the meat out and save 550 ml of the broth.
⏱ Until tender -
2
Cook the vegetables
In another pot, boil the pechay for 1-2 minutes, the string beans for 2-3 minutes and the eggplant for 3-5 minutes. Grill the eggplant instead if you can, for a smoky flavor.
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3
Make the sauce
Pour the 550 ml of hot broth back into the pot and drop in 1 Kare-Kare Bomb. Stir over low-medium heat until it melts into a thick, creamy sauce.
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4
Add the meat
Put the meat back in and let it sit in the sauce for a few minutes.
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5
Serve
Plate the meat and sauce, add the vegetables last so they stay bright, and serve hot with bagoong and rice.
The broth you don't use in the sauce makes a good base for another soup.
More with your Kare-Kare Bomb
All recipes →
Classic Seafood Boil
Shrimp, crab, mussels and clams tossed in a buttery Louisiana-style sauce with corn, potatoes and lemon.
Classic Yukgaejang
Shredded brisket, leeks and japchae noodles in a deep red, mild broth.
Classic Callos
Tender ox tripe, chorizo and garbanzos in a rich, slow-simmered sauce. Serve with crusty bread or rice.
Your next pot starts here
Each pack has 2 bombs, so you've got this recipe and the next one covered.
