Why I Love This Recipe
Kare-kare is a Philippine stew complimented with a thick savory peanut sauce. It is made from a base of stewed oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe.
Ingredients You'll Need
1/4 kilo tripe, or tuwalya, cut into squares, rinsed, scrubbed well with salt | 네임드
1 tablespoon vinegar | 네임드
1/4 cup cooking oil | 네임드
1 teaspoon atsuete seeds | 네임드
1 medium red onion, peeled, chopped | 네임드
3 cloves garlic, peeled, chopped | 네임드
1/2 kilo beef shanks, or pork shanks, cut 1-inch thick | 네임드
1 bunch string beans, cut into 3-inch lengths | 네임드
2 eggplants, cut into wedges | 네임드
2 bunches pechay, separated | 네임드
1/2 cup peanuts, pounded into a paste
1/4 cup rice, toasted, pounded into a powder
bagoong, to serve
In a pressure cooker over medium heat, add tripe, vinegar, and enough water to cover. Bring to a boil. Boil 10 minutes, discard water, and refill. Boil again, cover, and lock lid. Simmer until tripe is tender, about 40 minutes. Discard water, and set tripe aside.
Meanwhile, in a pot over medium heat, heat oil. Add atsuete. Cook, stirring occasionally, to release its color. Use a slotted spoon to remove and discard seeds. Add onion; cook until softened. Add garlic; cook until fragrant.
Transfer mixture to pressure cooker. Add pork shanks and tripe. Pour in enough water to cover. Bring to a boil, then simmer. Remove and discard any scum that rises to the surface. Cover, and lock lid. Cook until softened, about 30 minutes.
Release pressure then unlock lid. Add string beans, eggplants, and pechay. Mix peanut paste and toasted rice powder together. Add to pot, and stir in. Simmer, and let thicken. Serve with bagoong on the side.
Pairs Well With
Questions, Comments & Reviews
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