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The name may have been derived from “curry,” and while the color is similar to this Asian dish, the peanut sauce is all our own. So unique is kare-kare’s flavor that it’s one of the first things balikbayans ask for when they get home!

Prep time:
Cook time:
Servings: 10


Cost per serving $0.58 view details
  • 1/2 kg Tripe strips
  • 1/2 kg Oxtail, cut into 2-inch slices
  • Water, enough to cover mea
  • 3 Cloves garlic, crushed
  • 2 Bay leaves
  • 1.5 L Water
  • 1/2 kg Beef kalitiran, cubed large
  • 2 Bay leaves
  • 1 L Water
  • 3 Tbsp Golden Fiesta Palm Oil
  • 1 White onion, chopped
  • 1 tsp Datu Puti Patis
  • 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
  • 4 cups Reserved oxtail stock
  • 2 Eggplants, sliced, blanched
  • 1 cup Sitaw, sliced, blanched
  • 2 cups Puso ng saging, cooked
  • 4 pieces Pechay, blanched
  • 1/4 cup Bagoong alamang


  1. In a large pot, boil the tripe for 5 minutes. Discard water. Repeat with oxtail. This procedure will remove odor.
  2. In a large pot, place the boiled tripe and oxtail, garlic, bay leaves, and water. Simmer for 2 1/2 hours or until tender. Strain meat and reserve stock. In another pot, boil beef in bay leaves and water for 1 1/2 hours or until tender.
  3. In a large pot, heat Golden Fiesta Palm Oil. Saute onions and garlic. Add the softened tripe, oxtail, and beef. Season with Datu Puti Patits. Add UFC Ready Recipes Kare-Kare Mix and reserved stock. Simmer for 15 – 30 minutes.
  4. Blanch vegetables: Boil water. Place vegetables in boiling water for 30 seconds. Remove vegetables and dunk in ice water to stop the cooking process. Drain water.
  5. Assemble the vegetables and serve and kare-kare and bagoong.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 489g
Recipe makes 10 servings
Calories 70  
Calories from Fat 21 30%
Total Fat 2.3g 3%
Saturated Fat 0.78g 3%
Trans Fat 0.08g  
Cholesterol 61mg 20%
Sodium 94mg 4%
Potassium 222mg 6%
Total Carbs 5.79g 2%
Dietary Fiber 2.7g 9%
Sugars 2.25g 2%
Protein 7.06g 11%
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