Kare-Kare With Bagoong Recipe
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Kare-kare, or peanut stew, is one Pinoy dish that I can’t resist. It is maybe weird to foreigners but for us, this dish is amazing. We can help but dig through that thick and rich sauce that possesses the spirit of flavor fairy.

Generally, this dish is bland and because of that, we love to pair it with shrimp paste, which is also a part of the country’s cultural cuisines. This post is also dedicated to a sauteed shrimp paste recipe.

This Kare-Kare recipe features beef tripe, which is the stomach lining of a cow’s intestine, which I personally love. To make it delectable, you should clean it properly and use a pressure cooker to make it super tender.


Ingredients for Kare-Kare

  • 1 kilo cow tripe – clean well and chop
  • 1/2 cup peanut butter
  • 2 tablespoon grounded rice
  • 1 bundle string beans – remove the bottom and chop
  • 1 bundle bokchoy– remove the bottom and chop
  • a piece of banana blossom – remove the outer skin and chop
  • 3 tablespoon achuete seeds
  • 7 cups of water
  • 4 cloves garlic – mince finely
  • 2 medium onions – chop
  • salt and pepper to taste

Ingredients for Shrimp Paste

  • 3 cups bagoong alamang
  • 3/4 cup brown sugar
  • 4 cloves garlic – mince finely
  • 1 onion – chop
  • 3 tablespoon vinegar

Cook the Shrimp Paste

  1. Saute garlic and onion.
  2. Add the shrimp paste and let it simmer for a while.
  3. Add the brown sugar and let it boil until it thickens.
  4. Put vinegar and mix well. Then, let it simmer for a few minutes.
  5. Set aside.


Let’s Cook Kare-Kare

  1. Cook the tripe using pressure (4 cups water) until very tender. Separate the stock and the meat. Then, set aside.
  2. Mix a cup of boiling water and achuete seeds. Let them chill and then strain and set aside.
  3. Mix the two cups of water, peanut butter, and rice flour. Set aside.
  4. Saute garlic and onion.
  5. Add the tripe and let it simmer for a few minutes while mixing.
  6. Add the banana blossom. Mix well.
  7. Put the bokchoy. Mix well.
  8. Put the string beans. Mix well.
  9. Season with salt and pepper.
  10. Set aside the sauteed vegetables.
  11. In another pan, mix the rice flour mixture, achuete mixture, and tripe stock, and boil while mixing until thick and smooth.
  12. Combine and mix well.
  13. Serve with the shrimp paste and enjoy.


  • You should clean the tripe properly. You can do this faster by chopping it first and putting it through the running water of a faucet while massaging it with your fingers.
  • Tenderizing the tripe is one dubious task. It will sometimes take you at least an hour to achieve that melts-in-you-mouth consistency.
  • The amount of rice flour depends on how thick you want it. Some want it super thick while some want it loose.
  • This kare-kare recipe is best with steaming hot rice.

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs... Follow me on Twitter and Instagram.

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