This recipe for Filipino kare kare or oxtails with tripe is from "The Frugal Gourmet Cooks Three Ancient Cuisines" by Jeff Smith (Wm Morrow).
This traditional dish is served on special occasions as well as for family dinners. The oxtails and tripe are slowly simmered to tenderness before creating the delectable spicy peanut sauce.
- 1/4 cup peanut oil
- 3 pounds oxtails, cleaned and patted dry
- 2 pounds rinsed bleached beef tripe
- 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 mixed with 1/2 cup hot tap water
- Several shots of Tabasco, or more to taste
- Heat a large skillet and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy-bottomed stovetop covered casserole or Dutch oven.
- While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe. Simply boil it for a few minutes, drain, and cool. Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot.
- Add the remaining peanut oil to the skillet the oxtails were browned in and sauté the onion and garlic. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil.
- Bring to a boil, reduce the heat, cover and simmer slowly for 1 1/2 hours. Simmer partially covered for another 1 1/2 hours, stirring now and then.
- At the beginning of the last hour of cooking, add the peanut butter mixed with hot water and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.
- Serve with rice.
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.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||2 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|