1/2 kg tripe (tuwalya)
1 kg oxtail
2 tsp. anatto oil
6 cloves garlic, minced
2 onions chopped
1 cup unsweetened peanut butter or minced peanuts
1 cup toasted rice flour
cooking oil for sautéing
salt & pepper to taste
10 cups water
4 pcs eggplant/aubergine
1/2 packet ginisa mix
- Cook the tripe and oxtail in a large pan with water, salt & whole pepper. You may use pressure cooker as it will take time for the tripe and oxtail to cook. I usually cook it between 30-45 min. in a pressure cooker.
- When the meat is tender, remove it from the broth and set aside. Keep the broth for later.
- Heat up the anatto oil in a pan and sauté the garlic, onion and the meat. (save a few garlic & onion for the veggies later). Transfer the sautéed meat back to the broth.
- Add peanut butter and toasted rice flour and mix well. (you may use more peanut butter if you like). Season with salt & pepper according to taste. Bring to boil and wait till the sauce thickens.
- Heat up a few tablespoon of oil in a pan. Sauté the remaining garlic and onion then add the eggplant/aubergine till about half cooked. Then add the string beans and patchay till it’s cooked but still crunchy. Season with ginisa mix. Set aside.
- Serve the kare-kare in a bowl, then add vegetables as toppings. It’s up to you if you want to add the vegetable straight in the pan of kare-kare.