Ox Tripe Kare-kare

Another request from my husband last night was ox-tripe Kare-kare. This peanuty sauce dish is almost always present in Philippine restaurants' favorite menu. It is best serve with sauteed fish paste and steamed white rice.

Ox tripe is a bit too difficult to achieve a tender texture. I have to boil it for almost couple of hours in slow cooker. However if you are using pressure cooker, 30-40 minutes will be enough. I put at least 2 tablespoon of vinegar and crush ginger while boiling it to remove the unpleaseant smell of the tripe.

There also different vegetables that could be present in Kare-kare. Since I have limited stock of vegies, I only made used of petchay, sitaw and eggplant to this particular recipe.   
  • 1/2 k. beef tripe, cut into small rectangles
  • 3 medium size eggplant, sliced
  • 2 cups sitaw, cut into 2inch long
  • 1 bundle pechay
  • 1/2 head garlic, chopped
  • 2 large size onion, chopped
  • 4 tablespoon peanut butter - dilute in 1/4 hot cup water
  • 2 cups water
  • 2 tablespoon fish sauce (patis)
  • cooking oil
  • ginisang bagoong (sauteed shrimp paste)
  • salt
  1. In a casserole put beef tripe, add enough water to cover, bring to a boil. Lower heat and simmer for 1-2 hours or until tender, add more water as necessary.
  2. Remove tripes from casserole let cool.
  3. In a sauce pan, sauté garlic and onion.
  4. Add in tripe and fish sauce, cook for 3-5 minutes.
  5. Pour in water and simmer for another 7-10 minutes.
  6. Add peanut butter simmer for 3-5 minutes and until sauce thickens.
  7. Add sitaw and after 3 minutes add eggplants. Cook for another 3-5 minutes or until vegetable are just cooked.
  8. Add salt if necessary.
  9. Put petchay 2 minutes before turning-off the fire.
  10. Serve hot with ginisang bagoong.
  11. Enjoy!

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