1 lb beef tripe
2 lbs oxtail, cut 2 inch long
2 cups of peanut butter
1 1/3 sachet kare kare mix
1/2 cup cooked bagoong alamang (anchovies)
1 onion, diced
1 heads of garlic, diced
2 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
8 cups of water
Salt to taste
How to cook:
In a stock pot, boil beef tripe and oxtail in water until cooked. Strain and keep the stock. In a big pan or wok, heat oil. Sauté garlic and onion until golden brown, then add the stock, oxtail, kare kare mix and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans and pechay. Cook the vegetables for a few minutes. Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice.
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thanks for spreading the love for cooking, but i dont personally agree in using ” artificial flavoring” such as karekare or sinigang mix unless your out of country. peanut butter si more than enough, just adjust according to taste.
i agree with euge. as much as possible dont use these ready mix sachets. personally for my kare-kare i use about a cup of uncooked rice (ground by food processor and pan toasted) together with anatto water (achuete) for my sauce. i also like to put puso ng saging.
Bagoong alamang is not made out of achovies but of small shrimps, thereby the name alamang. An anchovy is a fish, right?