Kare-Kare (Oxtail and Tripe Stew)

For an exotic, rich, delicious dish, a  healthy preparation is a must. Boil the oxtail and tripe in separate pots.  When done, let them cool and keep them in the refrigerator overnight. The next day, remove and discard all the fats.  You can't really remove 100% of them, but at least you can remove most of the visible ones. 

1 big oxtail, clean and cut to pieces
1 pound tripe, clean
lots of coarse salt to clean tripe
1 package annatto seeds
3 tablespoons cooking oil, to
1 cup ground toasted peanuts or  use 1 cup chunky peanut butter
1 cup ground toasted sweet rice (optional)
2 Filipino eggplants, sliced 1/3" diagonally
3 cups string beans, cut 2 1/2"
1 banana heart, cut to 8 pieces vertically (optional)
1 bunch Bok Choy, cut into half vertically
Sweet Shrimp Paste, use as seasoning on the side


Wash oxtail well and put in a pot with water covering the oxtail. Cover with a lid and bring  to a boil.  Reduce heat to medium-low and simmer for 45 minutes or until tender.  Let cool.

Rub the tripe with salt to remove grime and wash well with warm running water.  Put in a pot  with water and bring to a boil then reduce heat to medium-low and cook for 45 minutes or until tender.  Let cool.

Keep both pots of tongue and tripe in the refrigerator overnight if you want to remove excess fats. But if not,  go ahead and proceed with the next step.

Cut the tripe to bite-sized pieces.  Discard liquid from tripe.

Bring pot with oxtail back to stove and put on medium heat.  Add the ground toasted peanuts or peanut butter and mix well until well blended.   Add the ground toasted rice.  Add the annatto liquid and mix well. Cook for a few minutes.

Add the sliced eggplants, string beans, banana heart, and simmer until cooked. Add the Bok Choy and turn heat off. 

How to prepare the annatto seeds for red coloring and great flavor
In a small stainless steel sauce pan, add 2 tablespoons olive oil and brown the  annatto seeds.  Stir constantly  on medium heat until color comes out.  Add 1 cup liquid from the pot with the oxtail.  Let boil for about 5 minutes.    Pour red liquid into the pot with oxtail through a sieve. 

*Serves 8
*Serve with sweet shrimp paste for side seasoning (bagoong alamang)
*Serve with Jazmine rice
*Tested and tried at Chris' kitchen 02/25/2011


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