Filipinos love feasts and celebrations, and at the heart of it will always be food. A favorite dish that many look forward to is kare-kare. This beloved Filipino meat and vegetable dish is known for its rich, savory peanut sauce best paired with salty bagoong. Traditional recipes are made with a combination of oxtail and tripe (slow-cooked until tender), but there are variations of this recipe that also use beef, pork and even seafood. Typical vegetables used in kare-kare recipes are eggplant, string beans, pechay, and banana heart (puso ng saging).
What sets kare-kare apart is its thick, nutty sauce, often made from ground peanuts or peanut butter, toasted rice powder, and annatto seeds that results in its signature golden color. The bagoong adds a salty contrast that enhances the overall flavor of this dish.
A staple at family gatherings and special occasions, kare-kare reflects the warmth and communal spirit of Filipino cuisine, offering a comforting blend of textures and tastes in every bite.
What is Kare-kare?
Kare-kare is a meat and vegetable dish typically made with oxtail and tripe, slow-cooked in a savory sauce thickened with ground peanuts or peanut butter and ground rice, and complemented by a variety of local vegetables such as eggplant, string beans, pechay, and banana blossom.
Recipe Tips
At the core of a good kare-kare is a flavorful peanut-y sauce so take the time to make this. You may use ground roasted peanuts (usually available in local markets), instead of peanut butter for a more authentic taste. Toasting the peanuts lightly on a dry, un-oiled pan before grinding deepens the flavor, too.
If you do use peanut butter, pick an unsweetened one for a savory sauce instead of a sweet one. Peanut butter comes in smooth or chunky variants, so keep in mind that this will affect how smooth or thick your kare-kare sauce may turn out.
Substitutions
Kare-kare recipes are traditionally made with oxtail and tripe, but you may also swap these with beef short ribs or beef chuck. The beef short ribs, when slow-cooked, also produces the collagen-rich sauce similar to one made with oxtail and tripe. These meat cuts are also ideal options for budget-conscious cooks who don’t want to sacrifice great flavor.
Alternatively, pork cuts may be used, too. Our recommendations: pork shoulder or pork belly. The cooking times will change, too, depending on the meat you use, so make adjustments in your total prep and cooking time as needed.
What to Serve Kare-kare with
Kare-kare won’t be complete without a side of bagoong alamang (shrimp paste). You can choose from the usual salty bagoong, or pick one that’s slightly sweet-salty, if you prefer. Bottled bagoong available in supermarkets are good options.
