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Ox Tail

Tripe

Sauce

Bagoong

Garnish

  • Pechay, Tagalog 200 g
  • Eggplant, grilled and peeled 2 pc
  • String Beans, sliced into 2-inch segments 200 g
  • Cherry Tomatoes, halved 100 g
  • Ox Tail in Kare Kare Sauce
  • Crispy Fried Tripe
  1. Ox Tail

    • Combine all things together in a stock pot. Bring the mixture onto a boil then turn it down to simmer to tenderize the meat.
    • Braising - 2 to 3 hours.
    • Pressure cooker - 40 minutes
    • After the meat is done, strain from the stock. Let the meat cool down. Remove excess fat from the stock.
    • Reserve the stock to make the sauce.
  2. 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 already 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.
  3. Sauce

    • 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 incorporate with the rest of the ingredients.
    • Pour in the broth. Whisk to combine 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.
  4. Bagoong

    • Whisk in 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.
  5. Garnish

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