This classic Filipino dish brings rich, nutty flavors to the table with its signature peanut sauce and tender meats.
Slow-cooked oxtail and tripe create a hearty base, while the creamy peanut stew pairs perfectly with crisp vegetables for a truly satisfying meal.
Ingredients for Filipino Recipe Kare Kare
Rich peanut sauce and tender meats make this dish unforgettable with fresh vegetables.
| Ingredient | Amount | Notes |
|---|---|---|
| Oxtail 🥩 | 2 lb | Cut into 2-inch pieces, trimmed of excess fat |
| Honeycomb Tripe 🐄 | 1 lb | Cleaned, blanched, cut into strips |
| Peanut Butter 🥜 | ¾ cup | Smooth, unsweetened variety preferred |
| Crushed Peanuts 🥜 | ½ cup | For garnish and texture |
| Onion 🧅 | 1 whole | Large, diced |
| Garlic Cloves 🧄 | 6 cloves | Minced for depth of flavor |
| Ginger 🌿 | 2 tbsp | Fresh, minced finely |
| Annatto Seeds 🌶️ | 1 tbsp | For authentic color, soaked in oil |
| Fish Sauce 🐟 | 2 tbsp | Filipino bagoong or patis preferred |
| Beef Stock 🥩 | 4 cups | Low-sodium preferred for control |
| Eggplant 🍆 | 1 whole | Asian variety, sliced into rounds |
| String Beans 🌱 | 8 oz | Trimmed, cut into 2-inch pieces |
| Bok Choy 🥬 | 4 whole | Baby bok choy, quartered lengthwise |
| Olive Oil 🫒 | 2 tbsp | For sautéing aromatics |
| Salt 🧂 | 1 tsp | Adjust to taste at finish |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
The oxtail and tripe are non-negotiable for authenticity. Asian markets often stock pre-cut oxtail, saving prep time. Look for honeycomb tripe—it holds up better to long cooking than plain. The annatto seeds for color are a must; Filipino grocery stores carry them, or order online. For peanut butter, natural unsweetened avoids added sugar that can throw off the balance.
No oxtail? Beef shank works as a substitute, though the flavor is slightly different. Out of tripe? Beef stomach or additional oxtail can fill in. For a quicker version, use pressure cooker—cuts cooking time by half. The fish sauce is key for umami; Red Boat or Three Crabs brands are reliable. If avoiding seafood, soy sauce with a pinch of MSG gets close.
The stew improves overnight as flavors meld. Refrigerate in an airtight container for up to 3 days. The peanut sauce may thicken—thin with warm stock before reheating. Freeze without vegetables for up to 3 months; add fresh produce when ready to serve.
Why You’ll Love This Recipe
- Set and Forget: I just toss the oxtail and tripe into the pot, let them simmer while I prep the rest—hardly any hands-on time.
- Peanut Butter Magic: The combo of creamy peanut butter and crushed peanuts with the rich oxtail broth? Ridiculously good.
- Crowd Pleaser: I serve this at family gatherings, and even the picky eaters go back for seconds.
- Stretches Far: One batch feeds us for two nights, and the flavors only get better the next day.
Step-by-Step Instructions for Peanut Stew With Oxtail and Tripe
Master this Filipino classic with precise technique and authentic ingredients for rich, complex flavor.
Step 1: Prepare the Annatto Oil and Sauté Aromatics
Heat the 2 tablespoons olive oil in a large pot over medium heat. Add the 1 tablespoon annatto seeds and cook for 1-2 minutes until the oil turns a vibrant orange-red color. Immediately remove from heat and strain out the seeds—this infused oil forms the flavor base.
Return the pot to medium heat and add the diced 1 whole onion. Sauté for 3-4 minutes until translucent. Stir in the minced 6 cloves garlic cloves and 2 tablespoons ginger, cooking for another 1 minute until fragrant. This aromatic foundation ensures depth of flavor in every bite.
Step 2: Brown the Meats and Begin the Stew
Add the 2 lb oxtail and 1 lb honeycomb tripe to the pot. Sear the meats for 5-7 minutes, turning occasionally, until all pieces develop a deep brown crust. This browning step creates a rich fond that enhances the stew’s complexity.
Pour in the 4 cups beef stock and 2 tablespoons fish sauce, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2½ hours until the oxtail is fork-tender and nearly falling off the bone.
Step 3: Add Vegetables and Peanut Butter
Once the meats are tender, stir in the 1 whole eggplant (sliced into rounds), 8 oz string beans, and 4 whole bok choy. Simmer uncovered for 10-12 minutes until the vegetables are tender-crisp.
Reduce heat to low and whisk in the 0.75 cup peanut butter until fully dissolved and the stew thickens slightly. Season with 1 teaspoon salt and 0.5 teaspoon ground black pepper. The sauce should coat the back of a spoon with a velvety texture.
Step 4: Adjust and Finish
Taste and adjust seasoning if needed—the fish sauce provides saltiness, so go easy on additional salt. Simmer for another 5 minutes to allow the flavors to meld completely. The oxtail should be falling off the bone, and the tripe should be tender but still slightly chewy.
Ladle the stew into serving bowls and top with the 0.5 cup crushed peanuts for added texture. Serve immediately with steamed rice to soak up the rich, peanut-infused sauce.
Pro Tips For Making Filipino Recipe Kare Kare
- Parboil the Tripe: Boil honeycomb tripe for 10 minutes first to remove impurities—I learned this the hard way after my first batch had a funky aftertaste.
- Toast the Peanuts: Dry-toast crushed peanuts in a pan for 3-4 minutes until fragrant. Sounds small, but it actually changes the outcome of your sauce’s depth.
- Skim the Scum: When simmering oxtail, skim the gray foam that rises to the top—my grandmother swore by this, and she was right. It keeps the broth clean and flavorful.
- Use Smooth Peanut Butter: Skip the chunky kind; smooth peanut butter blends seamlessly into the sauce, saving you from a grainy texture. I was skeptical until I tried it.
Creative Variations of filipino recipe kare kare
🔥 Spicy Texas Style
Give your kare kare a bold Texas kick by adding 1 tablespoon of chipotle powder and 2 chopped jalapeños to the stew. Replace the traditional annatto with 1 teaspoon of smoked paprika for depth. Simmer the oxtail and tripe in a mix of beef broth and ½ cup of barbecue sauce to infuse a smoky-sweet flavor. Serve with a side of pickled red onions to balance the heat! 🍳
Sweet and Savory Fusion
For a unique twist, blend ¼ cup of hoisin sauce and 2 tablespoons of honey into the peanut sauce. Add 1 cup of pineapple chunks during the last 10 minutes of cooking to introduce a subtle tropical sweetness. This version pairs wonderfully with steamed jasmine rice. 🥘
🥗 Healthy Lighter Version
Cut calories without sacrificing flavor by using skinless chicken thighs instead of oxtail and tripe. Swap the peanut butter for ½ cup of natural, unsweetened almond butter and load up on veggies like zucchini, eggplant, and green beans. Use low-sodium soy sauce to keep it heart-friendly. 💪
Seasonal Twist
Embrace the harvest season by incorporating 1 cup of roasted butternut squash and ½ cup of corn kernels into your kare kare. The natural sweetness of the squash complements the nutty peanut sauce, while the corn adds a pop of texture. Perfect for a cozy autumn meal! 🍂
Nutrition Facts
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