Kare-Kare

Ingredients

• 1.2 kg oxtail, cut into 5 cm segments
• 300 g beef tripe, cleaned, cut into bite-sized pieces
• 200 g banana blossom, outer petals removed, cut into wedges
• For the peanut base
• 300 g raw peanuts, skin on, for toasting then grinding
• 60 g raw rice, toasted dry until golden, then ground to a fine powder
• 2 tbsp annatto seeds (achuete), bloomed in oil, seeds then discarded
• 3 tbsp neutral oil, for blooming the annatto
• 1.5 litres braising stock, from the oxtail and tripe braise
• 1 white onion, roughly chopped
• 4 cloves garlic, roughly chopped
• For the bagoong
• 150 g bagoong alamang, fermented shrimp paste, raw
• 3 cloves garlic, finely chopped
• 1 tbsp neutral oil
• To serve
• 4 portions steamed white rice, freshly cooked

Method

1. 1
   Place the oxtail and tripe in a large pot. Cover generously with cold water, bring to a boil, and skim the surface thoroughly. Reduce to a steady simmer and braise uncovered for a minimum of 3 hours, adding water as needed to keep the meat submerged. The oxtail is ready when the flesh yields without resistance to a skewer and the collagen around each joint has softened to a trembling, unctuous consistency — the bone should release cleanly when pressed.
2. 2
   Remove the oxtail and tripe to a tray and reserve 1.5 litres of the braising stock. Toast the raw peanuts in a dry pan over medium heat, turning frequently, until they are three shades darker than expected — the skins will blister and the interior will be a deep amber. While the peanuts are still warm, transfer them to a grinder or blender with a ladleful of the hot braising stock and grind to a coarse, oily paste. The heat opens the peanut's cell structure, integrating the oils fully; the resulting paste will be noticeably richer and smoother than room-temperature grinding allows. The paste should be dense, cohesive, and deeply fragrant.
3. 3
   In the same dry pan, toast the raw rice over medium heat, stirring constantly, until it is uniformly golden and smells of popcorn. Grind to a fine powder in a spice grinder. Set aside.
4. 4
   Warm the 3 tablespoons of neutral oil in a wide, heavy pot over medium-low heat. Add the annatto seeds and let them bloom gently, swirling the pot, until the oil is deeply golden-orange and the seeds have given up their colour — approximately 2 to 3 minutes. Remove and discard the seeds. The oil should be vivid and uniform in colour; no seeds remain in the finished dish.
5. 5
   In the annatto oil, sweat the onion and garlic over medium heat until soft and translucent. Add the peanut paste and stir to combine, then gradually ladle in the reserved braising stock, stirring constantly to prevent the paste from catching. Add the ground toasted rice and continue to stir as the sauce comes to a simmer and thickens. This is where the dish lives or dies: the sauce must be smooth, deeply golden, and richly nutty — neither so thick it coats a spoon in a heavy mass, nor so thin it runs like soup — and it must carry no salt of its own, as all seasoning will come from the bagoong at table. Adjust the stock to reach the correct body.
6. 6
   Add the braised oxtail, tripe, and banana blossom to the peanut sauce. Simmer gently for 15 to 20 minutes until the banana blossom is tender and the meat has absorbed the sauce. The banana blossom is done when it offers no resistance to a spoon's edge.
7. 7
   For the bagoong: warm the tablespoon of oil in a small pan over medium heat. Add the finely chopped garlic and cook until pale gold. Add the bagoong alamang and stir-fry for 2 to 3 minutes until the raw, harsh edge of the ferment has softened to a rounded, deeply savoury aroma. The bagoong is ready when its smell shifts from sharp and piercing to warm and oceanic. Transfer to a small dish and bring to the table separately.