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Crispy Beef Tripe Kare-Kare Recipe

Crispy Beef Tripe Kare-kare


  • 1 kilo                           Beef Tripe cut into strips, about 1 by 3 inch
  • 3 pieces                       Bay Leaf
  • 2 Tablespoons              Italian Seasoning
  • 1 thumb-sized              Ginger
  • 1 head                         Garlic
  • 1 piece                        Onion
  • Salt and Pepper to taste
  • 1 head                         Garlic, finely chopped
  • 1 piece                        Onion, finely chopped
  • 1/4 cup                        Peanut Butter, unsweetened
  • 2 Tablespoons              Annatto Seeds, soaked in 1 cup hot water for 15 minutes
  • 1 whole piece               Banana Blossom
  • 20 pieces                     Yardlong beans or sitaw, cut into 3 inch long
  • 3 pieces                       Eggplant, sliced
  • bunch                          Bok Choy
  • pinch of salt
  • 5 Tablespoons              Corn Starch
  • 1/2 cup                        Water


  1. Clean beef tripe and place in a pressure cooker.  Add bay leaf, Italian seasoning, ginger and water to cover everything and boil for 40 minutes.  Remove from heat and discard the boiled water.  This is to remove the fowl smell of the meat.
  2. Place the beef tripe and bones in a pressure cooker.  Add garlic, onion, salt and pepper.  Add enough water to cover everything.  Pressure cook for 1 hour.
  3. Remove half of the beef tripe and cool.  Deep fry until golden brown and set aside.
  4. Add garlic and onion in the broth and simmer for 10 minutes.  Add peanut butter and mix until well incorporated.  Add annatto-water mixture.  Add banana blossom and yardlong beans and simmer for 3 minutes.  Add Eggplant and simmer for another 5 minutes.  Add bok choy and simmer for another minute.  Add salt.
  5. Dissolved cornstarch in water and gradually add to the dish until desired consistency is achieved. Topped with crispy beef tripe and served with sauteed bagoong.

Source : Kusina ni Teds
Crispy Beef Tripe Kare-Kare Recipe Crispy Beef Tripe Kare-Kare Recipe Reviewed by Melvin Magadia on 9:49 PM Rating: 5

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