This heavenly Philippine dish consists of ox tripe, ox tail, eggplant, and banana blossoms. Stewed in a decadent peanut sauce, this delicacy is better paired with bagoong, or pork and shrimp paste. The bagoong is customarily served to give the flavor a boost.
As far as the nutrients are concerned, kare-kare’s tripe, tail, and peanuts are all rich in protein. The peanuts are also rich in niacin and the vegetables are excellent sources of ascorbic acid and folic acid.
The only problem with kare-kare is the sodium content. The bagoong is very high in sodium and the beef tripe is a deadly source of cholesterol and fats.
The dish is cooked in 3 parts: the meat, the vegetables, and the sauce.
Meat: 1/4 cup cooking oil, 25 g garlic, 25 g onions, atsuete juice, 500 g ox tripe, 500 g ox tail, 1/4 tsp salt
Vegetables: 1/4 cup cooking oil, 100 g garlic, 100 g onions, 12 tsp atsuete juice, 2 kilos banana heart, 1 tail string beans, 1 kilo eggplant, 500 pechay, 8 tsp salt. 8 cups water
How to cook: Add cooking oil, garlic, and onions until brown, and then add atsuete juice. Add string beans, banana heart, eggplant, and pechay and water. Allow to simmer for a few minutes and season with salt.
Sauce
Ingredients: 3.5 cup soup stock, 3 cups all purpose flour, 3 cups atsuete juice, bottle of peanut butter, 300 g whole peanuts, salt
How to Make Sauce: Brown the flour and mix with atsuete juice, whisking with wire whisk. Add peanuts, peanut butter, soup stock, and salt, and allow to boil vigorously. Remove the bubbles on top and redcue fire in low. Stir until you attain the right consistency. Serve with bagoong.
Food Fight
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