Still grinding peanuts for you Kare-kare?
Use Ludy’s Peanut Butter to make this stew dish more creamy, smoother, and saucier. A big plus is you will now have more time to spend at the dining table with your family–we did the grinding for you.
For this dish, you will need these:
- 1 ½ kilos, Ox Tail, cut, par boiled for 10 mins and cleaned
- ½ kilo, Ox tripe, cut into squares, par boiled for 10 mins and cleaned
- Chopped Garlic (4 Cloves)
- 4 tablespoon, cooking oil
- 2 tablespoon, Atchuete seeds soaked in1/2 cup warm water
- ¾ cup, Ludy’s Peanut Butter
- Petchay Tagalog – 1 small bunch,
- Sitaw – 1 small bunch,
- 1 small, Puso ng Saging
- 2 medium, Eggplants
- 1 pot, boiling water
- Salt and Pepper
- Shrimp paste
Here’s how you will cook:
- In a pot, sauté garlic in oil, add the Oxtail and sear for a few minutes.
- Cover the Oxtail with water, let it boil, cover the pot and reduce heat.
- Add the Ox tripe after 20 mins.
- Boil the Oxtail and tripe until tender, season with salt and pepper.
- The final broth should be slightly thicker than water
- Drain the atchuete and add the atchuete liquid in the simmering ox tail and tripe. Simmer for 5 mins over low heat.
- Cut the Petchay, Sitaw, Puso ng Saging and Eggplants. Blanch the vegetables in boiling water until done. Drain blanched vegetables well.
- Transfer Ox Tail and Ox Tripe in a serving dish.
- Add Ludy’s Peanut Butter in the sauce and mix until well blended.
- Pour the piping hot Kare Kare sauce on the Ox Tail and Ox Tripe.
- Serve the Kare Kare with blanched Vegetables and Shrimp Paste on the side.
Ludy’s taste tip:
Give room for the salty flavor of the shrimp paste by making sure that the Kare Kare sauce is mildly sweet. You will thank us later.
Read more #LudysPeanutBetter recipes at our Recipe Corner.