Filipino Recipe Kare Kare: Peanut Stew With Oxtail and Tripe

This traditional Filipino stew combines tender oxtail and tripe with a rich peanut sauce. The dish showcases authentic flavors through slow cooking and careful spice blending.

Achieving the perfect creamy texture requires patience, as the meat becomes fall-apart tender. The peanut sauce balances savory and nutty notes beautifully.

Ingredients for Filipino Recipe Kare Kare

Rich peanut sauce and slow-cooked meats define this authentic Filipino stew.

Oxtail and tripe are non-negotiable here. Asian markets or specialty butchers are your best bet for quality cuts. Look for oxtail with good marbling—Costco often carries it frozen at a reasonable price. The tripe must be cleaned thoroughly (ask your butcher to blanch it for you) to remove any gamey flavors. Annatto seeds, the secret to that signature golden-orange hue, are sold at Filipino grocery stores or online.

No oxtail? Beef shank offers similar richness but cooks slightly faster. Short on time? Pressure cooker cuts hours off the simmering. Peanut butter can be replaced with peanut powder for a lighter sauce, though the texture will be less luscious. For a gluten-free version, tamari replaces fish sauce. The vegetables are flexible—green beans or Chinese broccoli work in place of string beans.

This stew tastes even better the next day, so make it ahead. Stores in the fridge for 4-5 days or in the freezer for 3 months. Reheat gently with a splash of water to thin the sauce. Annatto-infused oil keeps in the pantry for 2 weeks.

Step-by-Step Instructions for Peanut Stew With Oxtail and Tripe

Master this traditional technique for a rich, authentic stew that balances meaty depth with nutty complexity.

Step 1: Sear and Simmer the Meats

In a heavy pot, sear the 2 lb oxtail pieces over medium-high heat until deeply browned on all sides. This caramelization builds the stew’s foundation flavor. Remove the oxtail and repeat with the 1 lb beef tripe, which should develop a golden crust.

Return all meat to the pot and add the 4 cups beef stock. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 to 2.5 hours until the oxtail is fork-tender and the tripe has softened. Skim any foam that rises to the surface during this process.

Step 2: Build the Aromatic Base

While the meats cook, heat oil in a separate pan and infuse with the 1 tbsp annatto seeds until the oil turns a vibrant orange. Remove the seeds—this colored oil will give your stew its signature hue. In the same pot with the meats, add the 1 whole onion, 6 cloves garlic cloves, and 2 tbsp ginger.

Sauté these aromatics for 3 to 4 minutes until fragrant and the onion becomes translucent. Stir in the 2 tbsp fish sauce, 1 tsp salt, and 0.5 tsp ground black pepper. This layer of flavor will permeate the entire dish as it simmers.

Step 3: Incorporate the Peanut Sauce

In a bowl, whisk together the 0.75 cup peanut butter and 0.5 cup ground peanuts with about 1 cup of the hot broth from your stew. This creates a smooth, lump-free paste. Stir this mixture into the pot, ensuring it fully dissolves into the liquid.

The sauce will thicken as it simmers. Maintain a gentle boil for 10 minutes to marry the flavors and achieve the proper consistency. The stew should coat the back of a spoon but remain fluid enough to pour over rice.

Step 4: Add Vegetables and Finish

Incorporate the vegetables in stages based on cooking time. Add the 1 whole eggplant first, as it requires 8 to 10 minutes to become tender. Then add the 8 oz string beans, which need 5 minutes to soften while retaining their vibrant color.

Finally, add the 4 whole bok choy quarters and simmer for just 2 to 3 minutes to wilt the leaves while keeping the stems crisp. Taste and adjust seasoning if needed. The vegetables should be tender-crisp, adding freshness to the rich stew.

Serve hot with steamed rice, allowing the flavors to meld for a few minutes off the heat before presenting.

Wine and Beer Pairings for filipino recipe kare kare

White Wine Pairings

An off-dry Riesling from Germany or Washington State cuts through the richness beautifully. The slight sweetness balances the savory peanut sauce while the acidity cleanses your palate. I love how the citrus notes complement the ginger and garlic.

Red Wine Options

A light-bodied Pinot Noir from Oregon works surprisingly well with this dish. The red fruit flavors and earthy undertones harmonize with the oxtail’s depth without overwhelming the peanut notes. Serve slightly chilled for best results.

Filipino Beer Choices

For beer lovers, San Miguel Pale Pilsen is the classic pairing. The crisp, light lager’s clean finish refreshes your palate between rich bites. I always keep a few bottles on hand for authentic Filipino meals. 🍺

Craft Beer Alternatives

A Belgian-style witbier with its citrus and coriander notes provides an interesting contrast. The slight spice from the yeast complements the dish’s complexity. Avoid heavy, hoppy IPAs that would clash with the peanut sauce.

Non-Alcoholic Pairing

Sparkling calamansi juice offers a refreshing, citrus-forward option that mimics the dish’s Filipino roots. Mix 1 cup fresh calamansi juice with 3 cups sparkling water and a touch of honey. The effervescence cuts through the richness perfectly.

Frequently Asked Questions