Filipino Kare Kare (Oxtails With Tripe) Recipe

Kare Kare Mark Guim/Flickr
Prep: 15 mins
Cook: 3 hrs 30 mins
Total: 3 hrs 45 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
301 Calories
13g Fat
15g Carbs
31g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 301
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 12%
Cholesterol 413mg 138%
Sodium 265mg 12%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 5%
Protein 31g
Calcium 109mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Filipino Kare Kare or oxtails with tripe is adopted from The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith (Wm Morrow).

A traditional dish served on special occasions as well as for family dinners, oxtails and tripe are slowly simmered to tenderness before creating the delectable spicy peanut sauce.

Learn what foods you need to stock your pantry with to cook Filipino recipes.


  • 1/4 cup peanut oil
  • 3 pounds oxtails (cleaned and patted dry)
  • 2 pounds blanched beef tripe (rinsed)
  • 1 yellow onion (peeled and sliced)
  • 3 cloves garlic (peeled and crushed)
  • 1 tomato (chopped)
  • 1 1/4 cups beef stock (homemade or use canned)
  • 1 1/4 cups water
  • Salt (to taste)
  • 2 tablespoons annatto oil
  • 3 tablespoons peanut butter
  • 1/2 cup water (hot)
  • 1 bundle bokchoy
  • Several shots of Tabasco (or more, to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Heat a large skillet and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches.

  3. Place them in a 6-quart heavy-bottomed stovetop covered casserole or Dutch oven.

  4. While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe. Start by boiling it for a few minutes.

  5. Drain and cool.

  6. Cut the tripe into strips 1/2-inch wide and 3 inches long. Add these to the oxtail pot.

  7. Add the remaining peanut oil to the skillet the oxtails were browned in and sauté the onion and garlic.

  8. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil.

  9. Bring to a boil, reduce the heat, cover and simmer slowly for 1 1/2 hours.

  10. Simmer partially covered for another 1 1/2 hours, stirring now and then.

  11. While this is simmering, mix together the peanut butter and hot water in a small bowl.

  12. At the beginning of the last hour of cooking, add the peanut butter-water mixture and Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.

  13. In the final 15 minutes of cooking, cut the bok choy into 2 inch pieces.

  14. Add bok choy to the pot, stir, and allow to simmer for the final 10 to 15 minutes until bok choy is soft.

  15. Serve with rice and enjoy!

Recipe Tip

How to Clean Bleached Beef Tripe

The type of beef tripe you find in most grocery stores has undergone a bleaching process to make it more attractive-looking to the consumer.

  • For the most part, bleached tripe is free of grit and undigested food, but you still need to rinse it in water several times before it is blanched to remove the chlorine in which it has been bleached.
  • This step varies from recipe to recipe, as in the one above, but in general to blanch or parboil the tripe, place it in a pot, and cover with water and salt. Boil for 10 minutes. Discard the water and rinse the tripe in cold water several times before using it in your recipe.

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