Sandy Daza's Classic Kare-Kare

Written by: Shin Kitane/Monday, Dec 18, 2017 07:22 AM


2 kilos oxtail

1 kilo beef cheeks

1 kilo tripe

3 tablespoons peanuts, freshly ground

3 tablespoons peanut butter

toasted rice flour

3 tablespoons sugar

bay leaves

1 tbsp. atsuete

1/4 cup garlic, minced

1 cup onions, chopped

beef broth 

patis/fish sauce





For bagoong:


pork kasim





Tenderize the oxtail and beef cheeks together. Wash tripe thoroughly, and boil separately with baking soda to remove any odor. Set aside.

In a large heavy pan, heat some oil and add a tablespoon of atsuete powder. Add 1/4 cup of garlic and 1 cup chopped onions. Saute for a few minutes.

Add 1 1/2 tablespoons of rice four. Add 3 tablespoons freshly ground peanuts. Add 3 tablespoons peanut butter. Add in cooking broth from oxtail and beef cheeks. Add 7 cups of beef broth and some bay leaves.

Add in oxtail and beef cheeks. Add in tripe. Season with about 1/2 cup of patis/fish sauce. Add a dash of pepper and 3 tablespoons of sugar.

Add your sliced eggplants, sitaw, and pechay.

To make bagoong alamang guisado:

In a separate pan, sauté garlic and onions until golden brown. Stir in minced pork kasim, tomatoes, and sili. Add in alamang. Add some soy sauce and sugar. Allow to simmer until toasted and dark in color.


About Shin Kitane
Shin Kitane writes to remember and believes that words have the power to heal, inspire, and move others. She dreams of a world where men and women are treated equally, where race, gender, and religion are not measures of one's worth in society. She is also a book-hoarder and a firm believer in re-watching Mean Girls and Harry Potter multiple times a year. Follow her misadventures @shinkitane on social media.


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