KARE-KARE (Tripe and Oxtail Stew)
Serves 12
Ingredients:
| Tripe, cut into 4 x 5 cm/1.5 x 2 in. rectangles | 700 g/25 oz |
| Ox tail, cut into 5 cm/2 in. thick rounds | 800 g/28 oz |
| Beef skin, cut into 4 x 5 cm/1.5 x 2 in. rectangles | 300 g/10 oz |
| Rump/sirloin, 4 x 5 cm/1.5 x 2 in. rectangles | 700 g/25 oz |
| Water/stock | as needed |
| Cooking oil | as needed |
| Garlic, minced | 50 g/2 oz |
| Onion, minced | 200 g/7 oz |
| Ginger, crushed | 20 g/1 oz |
| Achuete (annatto) seeds, ground to a powder | 7 g/1 Tbs |
| Rice | 16 g/4 Tbs |
| Peanut Butter/freshly ground peanuts | 125 g/4 oz |
| Aubergine, cut lengthwise 6 cm/2 in. long | 400 g/14 oz |
| Green beans/string beans, cut 6 cm/2 in. long | 300 g/10oz |
| Pechay (Brassica rapa)/kale | 200 g/7 oz |
Procedure:
- Blanch the first four ingredients in boiling water for 5 minutes to remove all the sediments. Drain and rinse with tap water. Set aside the meats.
- Brown the garlic in cooking oil and then add the onion, ginger, and annatto powder, being careful not to burn the annatto.
- Add the blanched meats and cook with the spices for 5 minutes.
- Pour the water/stock so the liquid is about nine cm/4 in. above the meats. Bring to a boil and simmer for 2-3 hours, depending on the type of beef you use.
- In the meantime, toast the rice in a pan. Grind rice smoothly in a mortar and pestle when dark brown.
- When the meat is tender, add the aubergine. Check whether some meats, like lean meat, are softer than the rest. If they are, take them out earlier than those which still need simmering. Cook the aubergine for 10-15 minutes.
- Thicken the sauce with peanut butter/freshly ground peanuts and ground rice. Season with pepper and a little salt.
- Add the rest of the vegetables until they are cooked. Add in also the tender meat, should you have taken some out earlier. Mix with the sauce for 5 minutes. Arrange the meats, vegetables, and sauce in a serving dish. Serve with sautéed shrimp paste.
