Filipino Kare-Kare

I’ve been married to my wife now for a couple of handful of years, and as she is from Filipino descent, I feel like I’ve only skimmed the surface of Filipino cuisine. I’ve tinkered with giniling, adobo, afritada, lechon manok, the torta, chicharrones with rice, lumpia shanghai, and even a take on sisig, but there is one thing I haven’t tried yet, and that is kare-kare.  You see, my father-in-law is from a province from the Philippines known as Papanga, and they are known for their cooking, and one of their traditional dishes is kare-kare.

Kare-kare is essentially a stew, typically made with oxtail, however other variations do exist. Now I’ve purchased oxtail for my father-in-law in the past, typically from my local Mexican supermarket, but I’ve never smelled, nor tasted this authentic Filipino stew. So as I was at the market a few weeks back, I saw some folks buying oxtail in bulk, and that led me to some interest. I moseyed over there and asked how they were going to make those oxtails. They politely said, that they braise them and serve them with vegetables. That sparked that idea of making kare-kare, and that’s when it began.

Filipino Kare-Kare Recipe

Let’s get started.

Now, let me state that not only was this awesome, but I got two thumbs up, with almost a bit of a giggle (because it was that good) from my father-in-law. That meant a lot to me. I also would state that you can go a number of different ways with kare-kare, but this was my take on it.

Ingredients:

  • 2 lbs oxtail, cut into 1 inch rounds
  • 1/2 lb beef tripe, cleaned, roughly chopped
  • 10 cups of water
  • 5 cloves garlic, minced
  • 2 onions, sliced
  • 1 bundle of snake beans, or green beans cut into 3 inch segments
  • 5 baby bok choy, rinsed
  • 4 baby Asian egg plant, cut in half
  • 3 whole carrots, trimmed, and cut in half
  • 1/4 cup of toasted, ground rice
  • 1 tbsp black peppercorns
  • 1 whole bay leaf
  • 2 tbsp fish sauce
  • 2 heaping tbsp peanut butter
  • 2 heaping tbsp roasted bagoong (shrimp paste)
  • 1 tbsp annatto powder
  • 2 tbsp canola oil

Start by adding water to a large soup pot. Add in the oxtail, and bring to a boil. When the scum comes to the surface, skim with a large spoon and discard. Continue boiling until all of the scum is removed, about 3 hours or so.

Next add in the tripe, black peppercorns, fish sauce, and bay leaf. Continue to cook at a low boil for about 1 hour, then remove from the stove and let it cool to room temperature. Once cooled, cover, and place in the refrigerator overnight.

Ingredients for making kare-kare

Now you might be wondering why I put it in the refrigerator overnight. I do this, not only because my mother-in-law recommended it, but I knew that it was going to have fat from the oxtail that would surface, and I wanted to remove that for a cleaner stew.

So the next day, remove the pot from the refrigerator and remove the 1 inch hardened fat that surfaced.

Return the stock pot back to the stove, and bring to a medium heat.

The next couple of steps will get you to have a few pans on the stove. Once your stew comes back to a simmer, remove the oxtail from it and place them on a plate.

Next, heat up a small skillet on medium heat, and add in the oil, and the annatto powder. This gives the great color to the kare-kare. Bring to a gentle simmer, then add in the onions and garlic, cooking for about 5 minutes, then add the annatto oil mixture to the stock and give it a good stir.

Add in the roasted shrimp paste as well as the peanut butter and toasted rice. Give another good stir, and continue to simmer the stock.

Preheat your oven to 400 degrees. Drizzle a bit of oil onto the carrots and egg plants, and cooke until tender, about 30 minutes.

Filipino Kare-Kare Recipe

Next, get a stock pot out and add with water, about half way up. Bring to a boil. Once boiling, add in the snake beans, and cook for a few minutes. Once cooked, add them to a bowl of ice water to blanch them. Strain and reserve them for later use.

Do the same with the bok choy.

To a large skillet, bring it to a medium-high heat, and add the oxtail. Brown both sides, and then return them back to the stock.

Now you are ready to serve.

Some will cook the vegetables in the stock, and I went a different route as suggested by our cousin in California. My father-in-law said this is ‘fancy’ kare-kare. I’ll take that.

When you are ready to plate, again, you can go a couple of different routes. I plated mine, arranging the oxtail and tripe, near the rice and array of vegetables, ladling the awesome sauce over the top. However you can add everything to a serving bowl, excluding the rice, mix, and serve. It’s entirely up to you.

Kare-Kare Recipe

When I offered my plating to my father-in-law, I think he was in a bit of shock. Not only how I performed with the classic Papangan kare-kare recipe, but how it was plated. He called me later in the day, thanking me of a job well done. Now I know what kare-kare is, and how awesome this stew was. By the way, have no fear of the oxtail or tripe. It’s a winning combination that will have you wanting more and more.

I hope you enjoy, and I hope to offer you a lot more Filipino recipes in the future.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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