Tripe, often overlooked, offers a unique texture and flavor that can elevate Filipino dishes. This versatile ingredient shines in various culinary preparations. Let’s explore three delicious Filipino recipes featuring it.
Kare-Kare: A Creamy Peanut Delight
Kare-kare is a beloved Filipino dish known for its rich, peanut-based sauce. This ingredient adds a hearty texture to this comforting stew.
Ingredients:
- 1 kilo tripe, cleaned and parboiled
- 1 kilo beef tail or oxtail, cut into pieces
- 1 head garlic, minced
- 1 onion, chopped
- 1 cup roasted peanuts
- 1/4 cup annatto seeds
- 1 cup cooked eggplant
- 1 cup cooked string beans
- 1 cup cooked bok choy
- Salt and pepper to taste
- Bagoong alamang (shrimp paste), for serving
Instructions:
- Clean the tripe thoroughly and parboil it.
- Sauté garlic and onion until fragrant.
- Brown the tripe and beef tail or oxtail.
- Pour in enough water to cover, then simmer until meats are tender.
- Blend roasted peanuts, annatto seeds, and garlic to create the peanut sauce.
- Pour the peanut sauce into the simmering broth.
- Add eggplant, string beans, and bok choy.
- Season with salt and pepper.
- Serve hot with bagoong alamang.
Callos: A Spanish-Filipino Fusion
Callos is a flavorful stew with Spanish origins that has found a home in Filipino cuisine. This ingredient is a key component, along with chorizo, garbanzos, and bell peppers.
Ingredients:
- 1 kilo tripe, cleaned and parboiled
- 500 grams chorizo, sliced
- 1 can garbanzos, drained
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 head garlic, minced
- 1 onion, chopped
- Salt, pepper, and paprika to taste
- Red wine (optional)
Instructions:
- Clean the tripe and parboil it.
- Sauté garlic, onion, and chorizo.
- Brown the tripe.
- Pour in enough water to cover, then simmer until tripe is tender.
- Add garbanzos and bell peppers.
- Season with salt, pepper, and paprika.
- Optionally, add a splash of red wine.
- Serve hot with crusty bread.
Tripang Kaldero: A Bicolano Favorite
Tripang Kaldero is a spicy Bicolano dish featuring the ingredient cooked in coconut milk. The combination of heat and creaminess creates a truly satisfying meal.
Ingredients:
- 1 kilo tripe, cleaned and parboiled
- 1 head garlic, minced
- 1 onion, chopped
- 5-10 chili peppers, sliced
- 1 can coconut milk
- Salt and pepper to taste
- Shrimp paste (optional)
- Green chili peppers (optional)
Instructions:
- Clean the tripe and parboil it.
- Sauté garlic, onion, and chili peppers.
- Brown the tripe.
- Pour in coconut milk and simmer until tripe is tender and sauce thickens.
- Season with salt and pepper.
- Optionally, add shrimp paste and green chili peppers.
- Serve with rice.
Tripe, once considered a less desirable cut of meat, has found its place in Filipino cuisine. These three recipes showcase the versatility of this ingredient. Whether you prefer the creamy richness of kare-kare, the bold flavors of callos, or the spicy kick of tripang kaldero, there’s a dish to satisfy every palate.