Kare Kare (Beef Stew in Peanut Sauce)

Ingredients

• 2 pounds of oxtail, cut into serving pieces
• 1 pound of tripe
• 1 bundle bok choy leaves or pechay, cut into two pieces
• 1 small banana flower bud, sliced
• 1 bundle of long beans, cut into 2 inch long.
• 3 pieces of eggplants, sliced
• 1 head of garlic, peeled then minced
• 1 large onion, thinly sliced
• 1 cup of peanut butter
• 4 tablespoons of atsuete oil
• 1/2 cup of bagoong alamang guisado (shrimp paste)
• 1/2 cup of toasted ground rice
• 6 cups of water
• salt and pepper

Instructions

1. Boil some water in a small pot.
2. Pour the boiling water over the oxtail and tripe.
3. Drain the water.
4. Place the oxtail and tripe in a stock pot with enough water to cover the meat.
5. Bring to a boil over medium-high heat.
6. Reduce heat to low then simmer for about 60 minutes or until tender.
7. Remove the scums as it rises.
8. When it's tender, remove the pot from the heat then separate the meat and stock and set them aside.
9. In a sauce pan, heat oil and atsuete oil.
10. Saute the garlic and onion.
11. Add the ox tail and tripe to the pan.
12. Stir while it cooks for about 5 minutes.
13. Pour in 5 to 6 cups of stock then add the toasted rice and peanut butter.
14. Bring this to a boil and simmer for 15 minutes.
15. Add the eggplant, string beans and banana bud.
16. Let boil for 5 minutes before adding the long beans.
17. Be careful not to overcook the vegetables.
18. Then add the bok choy or pechay.
19. Turn off the heat.
20. Salt and pepper to taste.
21. Serve with steamed rice and bagoong alamang on the side.
22. Enjoy!

Do not over cook the vegetables, Kare-kare tastes better when the vegetables are a little crunchy.