Kare-Kare

Name: Kare-Kare
Cuisine: American
Ingredients: 1/2 kg Tripe strips; 1/2 kg Oxtail, cut into 2-inch slices; Water, enough to cover mea; 3 Cloves garlic, crushed; 2 Bay leaves; 1.5 L Water; 1/2 kg Beef kalitiran, cubed large; 2 Bay leaves; 1 L Water; 3 Tbsp Golden Fiesta Palm Oil; 1 White onion, chopped; 1 tsp Datu Puti Patis; 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams; 4 cups Reserved oxtail stock; 2 Eggplants, sliced, blanched; 1 cup Sitaw, sliced, blanched; 2 cups Puso ng saging, cooked; 4 pieces Pechay, blanched

NutriAsia Incorporated @cook_19657531

Taguig, Philippines

https://nutriasia.com/recipes/bulalo/

The name may have been derived from “curry,” and while the color is similar to this Asian dish, the peanut sauce is all our own. So unique is kare-kare’s flavor that it’s one of the first things

https://nutriasia.com/recipes/bulalo/

NutriAsia Incorporated @cook_19657531

Taguig, Philippines

https://nutriasia.com/recipes/bulalo/

Saved

Ingredients

1/2 kgTripe strips
1/2 kgOxtail, cut into 2-inch slices
Water, enough to cover mea
3 Clovesgarlic, crushed
2Bay leaves
1.5 LWater
1/2 kgBeef kalitiran, cubed large
2Bay leaves
1 LWater
3 TbspGolden Fiesta Palm Oil
1White onion, chopped
1 tspDatu Puti Patis
2 packsUFC Ready Recipes Kare Kare Mix, 90 grams
4 cupsReserved oxtail stock
2Eggplants, sliced, blanched
1 cupSitaw, sliced, blanched
2 cupsPuso ng saging, cooked
4 piecesPechay, blanched

Saved

Steps

1

In a large pot, boil the tripe for 5 minutes. Discard water. Repeat with oxtail. This procedure will remove odor.
2

In a large pot, place the boiled tripe and oxtail, garlic, bay leaves, and water. Simmer for 2 1/2 hours or until tender. Strain meat and reserve stock. In another pot, boil beef in bay leaves and water for 1 1/2 hours or until tender.
3

3 In a large pot, heat Golden Fiesta Palm Oil. Saute onions and garlic. Add the softened tripe, oxtail, and beef. Season with Datu Puti Patits.