Kare Kare is a type of Filipino stew with a rich and thick peanut sauce. It is a popular dish in the Philippines served during special occasions. The traditional recipe is composed of ox tail. There are instances wherein both ox tripe and tail are used. The vegetable components of the dish are string beans, eggplant, bok choy, and banana blossoms. Lightly browned toasted ground rice is used to thicken the sauce.Palayok or clay pot is used to cook this dish. It also functions as the serving bowl at the same time.The best way to eat kare-kare is to pair it with plain white rice. Bagoong alamang or fermented shrimp paste completes the dish by providing flavor. Simply combine a spoonful of rice and kare-kare with a small portion of bagoong and enjoy!


As I promised in my adobong talong post, here is, although a few days late, my take on kare-kare.



This perennial Filipino favorite usually starts with a base of oxtails, beef stew cuts, pork hocks or tripe. Traditionally, the choice meat is simmered for hours to desired tenderness and and along with a variety of vegetables such as banana heart, long beans and eggplant, it’s pulled together into a stew with ground peanuts for flavor, toasted ground rice for thickening  and annatto for coloring. Because of the dish’s very involved cooking process, it is usually reserved for special occasions but by using convenient rice flour and peanut butter, it is simplified enough to be everyday dinner-friendly. Give this a try, my friends, or browse our recipe index for more delicious meal ideas. Thank you for all your lovely comments. Truly appreciated.

Kare-Kare versions

There are several versions of kare-kare. The most common difference of each has something to do with the meat ingredient. We now know that the traditional protein used for this dish is oxtail. Tripe is also a good ingredient to use. There are also versions that make use of other types of meat, and even seafood.

What is Beef Kare-kare?

The traditional version can be considered beef kare-kare. This mainly pertains to versions that use cuts of beef. The ones using beef chuck, beef shank, and Maskara ng Baka or cartilage from the cow’s face are all considered beef kare-kare.

What is Seafood Kare Kare?

Shrimp, crab, mussels, and squid are seafood. There is a version which incorporates all of these ingredients. It is referred to as seafood kare-kare. Fish can also be used.

What is Pata Kare-kare?

Pata refers to pig leg or pork hock. It is the second popular ingredient next to oxtail. People are using this cut of meat because it is cheaper than beef and works well with the other ingredients. I like pata in my kare kare. The thick and tasty sauce complements the tender meat and fat of the pata. It is delicious!  Browse our recipe for pata kare kare.



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