Kare Kare (Filipino-Style Beef Tripe) Recipe

Kare Kare (Filipino-Style Beef Tripe) Recipe

I have the best kare kare recipe if you want to try Philippines’ rich and savory traditional peanut stew. It’s a popular dish that is usually served on special occasions like birthdays or fiestas. As a Filipino who grew up in the States, food became my way of going back to my roots. I remember eating kare-kare as a kid and I would drown my steamed rice with the rich peanut sauce as if it were soup. 

I have tried countless kare kare recipes but my lola’s beef kare kare recipe is hands down THE BEST one I’ve tasted. Now that I’m older, I asked her to teach me how to cook kare kare with tripe. And this is how she always did it.

The kare kare sauce is key to making this dish delectable. It has to be rich, thick, and savory. For this easy kare kare recipe, I recommend that you use freshly ground peanuts. Simply put it in the food processor until it’s smooth and creamy. Peanut butter is also an option. However, peanut butter already contains sugar and I prefer my kare-kare to be more on the savory side. But feel free to use it if you want a sweet-savory flavor profile.

To add a meaty flavor, I put beef cubes. It creates the taste of beef without actually going through a long boiling process. Of course, we can’t skip the aromatics. Onions and garlic enhance the dish by adding savoriness to the oil. Last but not the least, the texture and color of the kare kare should be thick and orange in color. To achieve this, all you need are glutinous rice flour and annatto seeds.

Other kare kare recipe variations use different meat, like beef shanks, oxtail, pork, chicken, and seafood. But my favorite would definitely have to be the beef tripe (or tuwalya in Filipino). It gives the peanut stew a different character due to its chewy yet soft texture. It might sound strange to some considering it comes from the animal’s stomach. But believe me, its tenderness goes well with the creamy peanut sauce. Also, I can eat as much as I want since it has less fat, is low on calories, and is a good source of protein. As for the vegetables like bok choy, snake beans, and Chinese eggplants, I recommend that you add them in the last few minutes to keep them tender.

The best way to enjoy kare kare is to eat it with warm steamed rice with a bit of shrimp paste to add an umami flavor. I served this to my friends the other day and they absolutely loved it! My Filipino friends said it tastes just like the ones back home and brings back memories. Grandma really has the best kare kare tripe recipe. I’m so glad to share a piece of my culture for you to enjoy! Try serving this to your family reunions or casual get-togethers. 

How To Make Kare Kare (Filipino-Style Beef Tripe)

This kare-kare or Filipino peanut stew brings life to beef tripe by combining it with tender veggies. It’s a creamy and nutty dish that’s served with savory shrimp paste on the side.

Prep: 15 mins
Cook: 1 hr 30 mins
Total: 1 hr 45 mins


  • 2 lb beef tripe, sliced
  • 1 beef cube, such as Knorr
  • 1 bunch baby bok choy
  • 15 snake beans, cut into 2-inch pieces
  • 1 Chinese eggplant, sliced
  • cups peanut, processed until smooth and creamy
  • ½ cup annatto seeds
  • 1 onion, minced
  • 5 cloves garlic, minced
  • tbsp glutinous rice flour
  • 6 cups water, divided
  • 3 tbsp cooking oil
  • ground black pepper, to taste

To Serve:

  • shrimp paste, (bagoong alamang)


  1. Combine the 4 cups of water and the beef tripe in a pot. Boil for 1 hour. Discard water and set the tripe aside.
  2. Boil 1½ cups of water in a small pot. Add the annatto seeds and boil for 2 minutes. Set aside.
  3. Heat the oil in a pot. Saute the onion and garlic until the onions soften. Add the tripe and saute for 1 minute.
  4. Pour the annatto water into the pot while filtering using a kitchen sieve. Let it boil.
  5. Add the beef cube. Stir, and then add peanut paste. Pour the remaining water and boil for 8 minutes.
  6. Combine the rice flour and ¼ cup of water. Stir until blended.
  7. Pour the mixture into the pot. Stir and continue to cook until the texture of the sauce thickens based on your preference.
  8. Add the snake beans and eggplant. Cook for 5 minutes.
  9. Add the baby bok choy. Cook for 1 minute.
  10. Season with ground black pepper.
  11. Serve with shrimp paste over warm rice. Enjoy!


  • Sugar: 5g
  • :
  • Calcium: 93mg
  • Calories: 461kcal
  • Carbohydrates: 21g
  • Cholesterol: 1mg
  • Fat: 38g
  • Fiber: 9g
  • Iron: 3mg
  • Monounsaturated Fat: 19g
  • Polyunsaturated Fat: 12g
  • Potassium: 728mg
  • Protein: 16g
  • Saturated Fat: 5g
  • Sodium: 34mg
  • Trans Fat: 1g
  • Vitamin A: 38IU
  • Vitamin C: 6mg
Nutrition Disclaimer
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