Still grinding peanuts for you Kare-kare?

Use Ludy’s Peanut Butter to make this stew dish more creamy, smoother, and saucier. A big plus is you will now have more time to spend at the dining table with your family–we did the grinding for you.

For this dish, you will need these:

• 1 ½ kilos, Ox Tail, cut, par boiled for 10 mins and cleaned
• ½ kilo, Ox tripe, cut into squares, par boiled for 10 mins and cleaned
• Chopped Garlic (4 Cloves)
• 4 tablespoon, cooking oil
• 2 tablespoon, Atchuete seeds soaked in1/2 cup warm water
• ¾ cup, Ludy’s Peanut Butter
• Petchay Tagalog – 1 small bunch,
• Sitaw – 1 small bunch,
• 1 small, Puso ng Saging
• 2 medium, Eggplants
• 1 pot, boiling water
• Salt and Pepper
• Shrimp paste

Here’s how you will cook:

1. In a pot, sauté garlic in oil, add the Oxtail and sear for a few minutes.
2. Cover the Oxtail with water, let it boil, cover the pot and reduce heat.
3. Add the Ox tripe after 20 mins.
4. Boil the Oxtail and tripe until tender, season with salt and pepper.
5. The final broth should be slightly thicker than water
6. Drain the atchuete and add the atchuete liquid in the simmering ox tail and tripe. Simmer for 5 mins over low heat.
7. Cut the Petchay, Sitaw, Puso ng Saging and Eggplants. Blanch the vegetables in boiling water until done. Drain blanched vegetables well.
8. Transfer Ox Tail and Ox Tripe in a serving dish.
9. Add Ludy’s Peanut Butter in the sauce and mix until well blended.
10. Pour the piping hot Kare Kare sauce on the Ox Tail and Ox Tripe.
11. Serve the Kare Kare with blanched Vegetables and Shrimp Paste on the side.

Ludy’s taste tip:

Give room for the salty flavor of the shrimp paste by making sure that the Kare Kare sauce is mildly sweet. You will thank us later.

Read more #LudysPeanutBetter recipes at our Recipe Corner.