Kare Kare

Kare Kare

• 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut to 2" long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to taste

Cooking Instructions:

1. In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. In a big pan or wok, heat oil and atsuete oil.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. 
4. Add salt to taste.
5. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

Filipino Callos

Filipino Callos


1 kilo beef's tripe (tuwalya ng baka); sliced in serving pieces
4 cloves garlic; minced
1 small onion; chopped
1 can pork and beans
5 tablespoons soy sauce
1/4 tablespoon ground black pepper
1/4 tablespoon sugar
1 root ginger; crushed
1 tablespoon salt
MSG (optional)
Cooking Instuctions:

1. In a stock pot with enough water, add the beef stripe, ginger, and salt. Bring to a boil for 20 minutes to remove the obscenity.
2. Remove from fire, replace water and boil again until beef's tripe becomes tender. Slice the beef's tripe lengthwise and set aside.
3. Sauté garlic and onion. Add the beef's tripe, soy sauce, pepper. Stir fry for 10 minutes. 
4. Add the pork and beans, and sugar. Continue cooking for another 5 minutes or until done. Serve hot!

Filipino Callos

Filipino Callos

• 1/2 kilo Tripe
• Freshly ground Pepper
• 2 chorizo bilbao sausages, sliced diagonally
• 1/4 cup extra virgin olive oil
• 1 1/2 cups Tomato sauce
• 1 medium
• red bell pepper, cut into 1-inch squares
• 1 medium size carrots, diced
• 1 medium size potato, diced
• 2/3 cup pitted green olives
• 3/4 cup chickpeas
• 2 cups vinegar
• 7 liters water
• 1 1/2 kg ox hooves
• 2 tablespoons corn oil
• 1 onion, diced
• 3 cloves garlic, peeled and crushed
• 1 cup chopped tomatoes (fresh or canned)
• Salt
• Tabasco sauce (optional)

 

Cooking Instructions:

1. Clean and wash the Tripe in vinegar thoroughly. Rinse and brush to remove any dirt.
2. Boil Tripe in 9 cups of the water for 8 minutes. Drain and discard water.
3. Clean and wash ox hooves well. Boil in 9 cups of the water for 12 minutes. Drain and discard water.
4. In a casserole, combine Honeycomb Tripe and ox hooves.
5. Pour in remaining 12 cups water and bring to the boil, then simmer for about 2 hours or until meats are tender.
6. Remove meats from broth and let cool. Reserve 1 ½ cups of the broth.
7. Meanwhile, heat corn oil in a frying-pan and fry the chorizo pieces until firm, about 3 minutes per side. Set aside.
8. Slice the trip into 1-inch squares. Remove meat from the ox hooves and slice similarly. Set aside.
9. Heat olive oil in a casserole and saute until fragrant.
10. Add the sliced meats and saute until lightly brown.
11. Pour in tomatoes, canned tomato sauce, potatoes and the reserved broth. Simmer for about 5 minutes.
12. Add the chorizo, carrots, red bell pepper, olives and chickpeas and season with salt, pepper and, if desired Tabasco.
13. Simmer just enough for the vegetables to heat through.
14. Serve with steam rice.

Image credit:  http://www.munchpunch.com
Recipe source: http://www.pinoyrecipe.net/

Callos

• 3/4 kg ox feet (veal shanks), cleaned
• 1 kg lbs ox tripe, cleaned
• 15 ounces chick peas (garbanzo beans)
• 8 ounces tomato sauce
• 2 pieces chorizo de bilbao, sliced
• 1/4 lb bacon, sliced crosswise in 1 inch length
• 1 large bell pepper, cut into thick strips
• 1 large onions, sliced
• 1/4 cup Extra Virgin Olive Oil
• 1 teaspoon salt
• 1/2 teaspoon Ground black pepper
• 1 medium sized carrot, cubed
• 1 teaspoon whole peppercorn
• 4 cups water

Cooking Instructions:

1. Pour water in a casserole or cooking pot and bring to a boil.
2. Put-in the onion, whole peppercorn, ox feet, and ox tripe. Simmer until the ox feet and tripe are extremely tender.
3. Remove the ox feet and tripe from the cooking pot and let it cool down for a few minutes. Set the stock aside for later use.
4. Cut the ox tripe into bite size pieces and debone the ox feet. Set aside.
5. Heat a large wok or pan then pour-in the olive oil.
6. Add chorizo de bilbao and bacon then cook in medium heat for 5 to 8 minutes.
7. Pour-in the tomato sauce then let boil.
8. Add the tender ox feet and tripe and 2 cups of stock (water used to boil ox feet and ox tripe) then simmer for 10 minutes.
9. Add salt and pepper then put-in the carrots. Simmer for 3 minutes.
10. Put-in the chick peas and bell pepper then simmer for 10 minutes.
11. Serve hot. Share and enjoy!

Arroz Caldo with Goto (Rice Porridge with Beef Tripe)

Arroz Caldo with Goto (Rice Porridge with Beef Tripe)

1/2 kg. goto or tripe, boiled till tender 3 tbs. cooking oil. 3 cloves of garlic, minced 1 onion, chopped 2 tbs. patis (fish sauce) 1 & 1/2 c. rice, washed 6 c. broth from goto 6 cloves of garlic, fried until golden brown 2 stalks spring onion, chopped 2 calamansi or lemons, cut into wedges patis and pepper to taste Cooking Instructions: Clean the tripe well and boil in water, until tender.  Cut tripe into serving pieces and set aside.  Saute chopped onion and garlic, add rice, broth and patis (fish sauce).  Stir occasionally until it looks like porridge.  Add tripe and season to taste.  Top with fried garlic, spring onions, and pepper.  Serve hot with calamansi and patis.

source : filipino village

Kare-kare

Kare-kare

• 1 1/2 kgs. oxtail (cut in 2 inch slices) you an also use tripe
• 1 small banana flower bud (sliced)
• 1 bundle of pechay or bok choy
• 1 bundle of string beans (cut into 2 inch slices)
• 4 pcs eggplants (sliced)
• 1 cup ground peanuts
• 1/2 cup peanut butter
• 1/2 cup shrimp paste
• 1 Liter water
• 1/2 cup annatto seeds (soaked in a cup of water)
• 1/2 cup toasted ground rice
• 1 tbsp garlic, minced
• 1 large onion, chopped
• salt and pepper

Cooking Instructions:

1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!