Classic Kare-Kare
Oxtail and tripe in a thick, creamy peanut sauce with pechay, string beans and eggplant. Don't forget the bagoong.
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.
Measurements are a guide, so adjust the water and seasoning to your taste.
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