Kare-kare

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Kare-kare is a Philippine stew or curry. Oxtail, with the skin on and cut into 2" lengths and ox tripe are boiled until tender. Sometimes pieces of ox feet or shins are added. In some varieties, other meats are used, such as pork or chicken. When the ox parts or meat are tender the soup becomes glutinous and to this is added ground roasted peanuts (or peanut butter), ground roasted glutinous rice to make the soup thicker. Atsuete (annatto) is added to give it color. The basic vegetables for kare-kare are the very young banana bud heart (puso ng saging), eggplant, stringbeans, and pakchoy (pechay). Kare-kare is served hot with special bagoong alamang (sauted salted shrimp fry).

Any Filipino fiesta, particularly in the Tagalog region, is not complete without kare-kare, which is made with a variety of vegetables. It is made from a peanut sauce (sometimes spiced with chili), stewed ox tail, goat, chicken or beef, bagoong and occasionally offal or tripe. It is often eaten with bagoong (shrimp paste).