This kare-kare recipe makes use of beef tripe. This part of the cow is also known as “tuwalya ng baka” in Filipino. It is the muscle wall in the stomach of the cow. Tripe is used to cook several dishes. My favorite dishes to make using this ingredient other than kare-kare are callos, goto (rice…
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By:Vanjo MeranoLeave a CommentUpdated: 8/13/23
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This kare-kare recipe makes use of beef tripe. This part of the cow is also known as “tuwalya ng baka” in Filipino. It is the muscle wall in the stomach of the cow.
Tripe is used to cook several dishes. My favorite dishes to make using this ingredient other than kare-kare are callos, goto (rice porridge)and gotong batangas.
How to Cook Kare-Kare
There is bit of preparation before cooking the actual dish. It involves boiling the tripe until tender. I also made annatto water beforehand by boiling the annatto seeds. These steps are necessary in order to achieve optimal results.
Boiling the tripe is simple. Pour 1 1/2 quarts water in a pot and add the tripe. Boil for 1 hour until tender. You may also add dried bay leaves while boiling.
Annatto water is used to provide color to the dish. Simply boil the annatto seeds with 1 1/2 cups water for 2 minutes.
The actual cooking of kare-kare starts by sautéing the aromatics. Cook onion and garlic until the onion softens. Add the tripe afterwards. Continue cooking for 1 minute before pouring annatto water. Make sure to filter using a kitchen sieve to trap the seeds.
This dish derives its flavor from the peanut sauce and meat. I always go the extra mile to ensure that the sauce has flavor. This is the reason why I add a piece of Knorr Beef Cube before putting the peanut paste. It makes a huge difference as far as I am concerned.
Peanut paste is made by processing roasted peanuts using a food processor. It can take between 5 to 7 minutes to achieve the ideal consistency.
I add the vegetables last. You can thicken the sauce by adding a slurry composed of glutinous rice flour and water. Cornstarch can also be used.
It is best to eat this dish with rice and shrimp paste (bagoong alamang).
Try this easy kare-kare recipe. Have fun in the kitchen!
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Ground black pepper and shrimp pastebagoong alamang to taste
US CustomaryMetric
Instructions
Combine 4 cups water and tripe in a pot. Boil for 1 hour. Discard water and set the tripe aside.
Boil 1 ½ cups water in a small pot. Add annatto seeds. Continue to boil for 2 minutes. Set aside.
Heat oil in a pot. Saute onion and garlic until onion softens.
Add tripe. Saute for 1 minute.
Pour annatto water into the pot while filtering using a kitchen sieve. Let boil.
Add Knorr Beef Cube. Stir and then add peanut paste. Pour remaining water. Boil for 8 minutes.
Combine rice flour and ¼ cup water. Stir until blended. Pour mixture into the pot. Stir and continue to cook until the texture of the sauce thickens based on your preference.
With just 1 or 2 hours of cooking, tripe will be tender and chewy and will take on the taste of the vegetables and herbs it has been cooked with. Longer cooking will make it even more tender and flavorful.
How Long Should Beef Tripe Cook. The cooking method and temperature will determine how long the tripe needs to cook to become tender. If you use an instant pot on the normal stew or soup setting, tripe can become tender within an hour. On a stovetop set to medium heat, tripe may need up to two hours to become tender.
For bleached tripe, some cooks recommend just rinsing.Others suggest a 30 minute soak in lime juice or vinegar and salt before scrubbing and rinsing several more times.
Start by cutting off and discarding all unwanted fat and anything that doesn't look like tripe. Next, rub the tripe all over with rock salt then rinse it with vinegar. Repeat this process until there are no visible impurities. Then, scrape the entire surface of the tripe with a long sharp knife.
Boil the tripe by itself for 15-30 minutes to soften it, and then prepare a broth with vegetables, seasoning, salt, and water. Simmer the tripe in the broth for 1-3 hours until the tripe is tender, and save the stock for cooking later. Add your tripe to various dishes, such as pho, menudo, or pasta, and enjoy!
Tripe is high in dietary cholesterol compared to other cuts of meat. A single three-ounce serving can contain up to 108 milligrams of cholesterol. That's about a third of the recommended overall cholesterol requirement per day.
The answer, is that compared to muscle meat, tripe is much less nutritious and harder to digest, which is contrary to our goal of ensuring that every mouthful of food supplies the maximum amount of nourishment, and the greatest positive effect on health.
Soak the tripe in cold water for a few hours or overnight, changing the water several times. Some people also prefer to soak it in a mixture of water and vinegar or lemon juice.
Tripe packs an impressive amount of nutrients, including selenium, zinc, and vitamin B12. A 5-ounce (140-gram) serving of cooked beef tripe delivers : 64 percent of the Daily Value (DV) of vitamin B12. 33 percent of the DV of selenium.
Generally, the more work a muscle does, the more cooking it will take to become tender. And what does more work than a cow's stomach? Plan on braising any tripe dish at least a couple of hours. The good news is, it's almost impossible to overcook.
Scrub tripe with rock salt and vinegar to remove impurities. Soak tripe in cold water for five to 10 minutes, then rinse it and cut it into pieces. Add the tripe to a large pot of water and poach until tender, about one to two hours.
You can cook tripe in a pressure cooker, it will cook faster and make less smells (which in turn attract flies) but I prefer the old school way of slow cooking it in a normal pot over low heat.
The linings of the stomachs are coated in a dark layer of residue that needs to be scraped off. This can be done by dipping pieces of tripe into a pot of boiling water and using a sharp knife to scrape the lining once it has loosened.
Pour some cold water into the pot and bring it to the boil. Allow the tripe to boil for between 30 and 45 minutes. Add a tablespoon of salt for every liter of water in the pot. Boiling the tripe is important as it removes any dangerous bacteria from the tripe.
You can cook tripe in a pressure cooker, it will cook faster and make less smells (which in turn attract flies) but I prefer the old school way of slow cooking it in a normal pot over low heat.
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