Pro Tips
**Chef's Tips & Troubleshooting:**
- Toast the ground rice or peanuts before adding them to the stew for deeper flavor.
- Grind peanuts or peanut butter with a little warm broth first to prevent lumps in the sauce.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- For beef stew, let it cool completely and refrigerate overnight — the flavor deepens significantly.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. In true Kapampangan style — the food capital of the Philippines — don't be shy with the seasoning. Pampanga cooking is known for its bold, confident flavors.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Kare Kare Tripas
Beef tripe in a rich, velvety peanut sauce with eggplant, banana blossom, and string beans. Served with bagoong fermented shrimp paste.
Instructions
- Combine the tripe, onion, crushed peanuts, annatto water, 1cup water (or beef broth), and beef powder in a pressure cooker or cooking pot.
- Apply heat then stir to mix the ingredient. If using a pressure cooker, cover the pressure cooker and pressure-cook the tripe for 35 to 40 minutes. If using an ordinary cooking pot, you will need to simmer the tripe for 120 to 150 minutes or until tender.
- While cooking the tripe, prepare the vegetables by boiling 4 cups of water in a separate cooking pot. Blanch the eggplant and string beans followed by the bok choy. Boil the banana blossoms for 3 to 5 minutes. Strain and then place in a plate; set aside.
- Once the tripe is tender, add the peanut butter and glutinous rice flour (diluted). Stir and continue to cook until the texture of the sauce reaches the desired texture.
- Move to to a serving plate. Arrange the blanched vegetables on the side.
- Serve with bagoong.
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Pro Tips & Troubleshooting
- Toast the ground rice or peanuts before adding them to the stew for deeper flavor.
- Grind peanuts or peanut butter with a little warm broth first to prevent lumps in the sauce.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- For beef stew, let it cool completely and refrigerate overnight — the flavor deepens significantly.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
In true Kapampangan style — the food capital of the Philippines — don't be shy with the seasoning. Pampanga cooking is known for its bold, confident flavors.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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