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This savoury peanut stew sure can hit the spot. Turn it into a delicious, one-of-a-kind salad with the recipe below! 

Learn how to put a different and fun take on traditional Kare-Kare!



  • 1kg oxtail
  • 60g Knorr Beef Broth
  • 2L water
  • 10g ginger, sliced thinly
  • 150g onions
  • 5g black peppercorn
  • 500g tripe, bleached and cleaned, cut into 2.5 inches
  • 1.5L water
  • 2 pcs bay leaves
  • 5g black peppercorn
  • 30g Knorr Beef Broth
  • All-purpose flour, for dredging
  • Oil, for deep-frying
  • 125ml annatto oil
  • 100g white onions, chopped
  • 20g garlic cloves, chopped
  • 125ml fish sauce
  • 200g Lady's Choice Peanut Butter
  • 1.5L reserved broth
  • 100g toasted rice powder (optional)
  • Oxtail (pre-cooked)
  • Fish sauce, as needed
  • 20ml vinegar
  • 50ml honey
  • 70g bagoong
  • 1g Knorr Shrimp Powder
  • 2g Knorr Lime Powder
  • 3g iodised salt
  • 200g Tagalog pechay, trimmed, sliced into 1-inch segments, blanched
  • 2 pcs eggplant, sliced diagonally then grilled
  • 200g string beans, sliced into 1 cm segments, blanched
  • 100g cherry tomatoes, sliced in half then charred on one side
  • Oxtail in kare kare sauce
  • Crispy fried tripe



  • Combine the tripe with the rest of the ingredients. Bring to a boil, then turn it down to simmer until tender. Cook until the tripe is tender.
  • Braising – 3 to 4 hours.
  • Pressure cooker – 1 hour.
  • When the tripe is tender, strain from the stock. Discard the stock.
  • Place the tripe in the chiller to cool down. When cooled, cut 1/2 cm thick.
  • Dredge the tripe with flour.
  • Deep-fry the tripe until crispy. Set aside over paper towels under a heater.



  • Heat oil in a braising pan.
  • Add the onions and the garlic. Cook until fragrant.
  • Add the fish sauce.
  • Add the peanut butter. Stir and let it slowly mix with the rest of the ingredients.
  • Pour in the broth. Whisk to combine the peanut butter with the broth.
  • Add the toasted rice powder to help thicken the sauce (if needed).
  • Add the meat to the pot.
  • Taste and adjust seasoning with fish sauce if needed.


Bagoong Dressing

  • Whisk the vinegar and the honey together in a stainless bowl.
  • Add the bagoong to the bowl. Whisk together.
  • Season with Knorr Shrimp Powder, Knorr Lime Powder, and salt.
  • Set aside until ready to use.



  • Combine all the vegetables in a bowl. Toss with the bagoong dressing.


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