Tuesday, 19 March 2013

Beef Trotters & Tripe Kare Kare

We are getting ready for my appointment with my gastroenterologist at Hamad General Hospital but before taking a bath, I decided to post this recipe before it get's buried in the drafts section of our blog... again.  These ones, the beef trotters and tripe, are some of those tummy-unfriendly food for me but they are some of the husband's many favorite meat parts so I usually cooked them for him.  I cooked these thingies as one of those special Filipino dishes - kare kare.

Kare kare is a Filipino stew made of meat (of any kind and from any part) and a variety of vegetables and comes with a thick creamy peanut sauce.  This is not the first time I cooked kare kare.  In fact we have a few recipes of kare kare.  Most of the time, I make use of  tripe and meat trotters  (pork or beef trotters).  These are the best parts that we prefer for kare kare.  We have yet to experiment further on this dish and use other meat like chicken, or goat or mutton or pure vegetables perhaps.

Usually, kare kare is cooked bland that's why sauteed bagoong na alamang is typically served on the side with this dish to add taste.  The salty shrimp flavor of the bagoong alamang complement the dish. You might have noticed that my kare kare is so pale and not your usual one with the orange sauce.  That's because I did not use anatto seeds or any food color to make the sauce orange in color.

For more recipes on beef and pork trotters see Trotter Meat recipes 

Like most of our trotter meat recipes, I cooked the beef trotters until it is fork-tender but not too soft that it melts-in-the mouth since the Husband prefers his trotter meat to be a bit chewy.  The best way also is to cook the beef slowly for at least 2 hours to bring out the full beefy flavor of the meat.  THAT IS if you have the time. Otherwise, stick to your friendly pressure cooker, like I did.



Ingredients :

Beef trotters - 500 g.
Beef Tripe - 200 g
Garlic, chopped - 7 cloves
Onions, diced - 1 large
Black peppercorns
Peanut Butter - 3/4 c
Cornstarch - 3 tbsp diluted in 1/4 c of water
French Beans
Fish Sauce - 2 tbsp
Salt to taste
Beef Bouillon - 1 pc
Vegetable Oil
Water at least 1 cm above the meat or enough to cook the meat until it is tender

Serve with  Sautéed Bagoong Alamang (see recipe here ) on the side

Cooking Procedure:

1. Heat the vegetable oil in a pressure cooker then sauté the garlic, then the onion in it.  Add the trotters and the tripe and simmer the meats for a few minutes or until the juices of the meat come out.  
2.  Pour Water on the meat enough to cover the meat, then add the peppercorns, fish sauce, and a cube of beef bouillon.  Bring to a boil under pressure.
3.  Boil the meat under pressure for at least 15 to 20 minutes from the time the valve whistles or until the meat are fork-tender or soft to your liking.  You can pressure cook longer up to 30 minutes or so
4. Add the pechay  and the french beans and continue to simmer under medium fire until the vegetables are cooked (softened and wilted) Scoop out the vegetables and set aside.

5.  Stir in the peanut butter and the cornstarch dissolved in water.  Let it simmer until the sauce thickens. 
6.  Adjust taste by adding salt if needed. Continue to simmer for another 2 minutes.

Don't forget the sauteed bagoong alamang.  Enjoy

 © myFresha-licious (19March2013)

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