Kare Kare Filipino Style Beef Tripe Recipe

Ingredients

2 lb beef tripe, sliced

1 beef cube, such as Knorr

1 bunch pechay, or Filipino bok choy

15 snake beans, cut into 2-inch pieces

1 Chinese eggplant, sliced

1½ cups peanut, processed until it turns into paste

½ cup annatto seeds

1 onion, minced

5 cloves garlic, minced

1½ tbsp toasted ground rice

6 cups water, divided

3 tbsp cooking oil

ground black pepper, to taste

shrimp paste, or bagoong alamang, sauteed

Combine the 4 cups of water and the beef tripe in a pot. Boil for 1 hour. Discard water and set the tripe aside.

Boil 1½ cups of water in a small pot. Add the annatto seeds and boil for 2 minutes. Set aside.

Heat the oil in a pot. Saute the onion and garlic until the onions are translucent. Add the tripe and saute for 1 minute.

Pour the annatto water into the pot while filtering using a kitchen sieve. Let it boil.

Add the beef cube. Stir and then add the peanut paste. Pour the remaining water and boil for 8 minutes.

Combine the toasted ground rice and ¼ cup of water. Stir until blended.

Pour the mixture into the pot. Stir and continue to cook until the texture of the sauce thickens based on your preference.

Add the snake beans and eggplant. Cook for 5 minutes.

Add the pechay. Cook for 1 minute.

Season with ground black pepper.

Serve with sauteed shrimp paste over warm rice. Enjoy!

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