Kare-Kare

The Story Behind Kare-Kare

### The Story

Kare-kare is a rich, golden oxtail and tripe stew in a thick peanut-based sauce, one of the Philippines' most distinctive and labor-intensive dishes. The dish's origins are debated: one theory traces it to Indian sepoys (soldiers) stationed in the Philippines during the British occupation of Manila (1762-1764), who adapted their kari (curry) using local peanuts when Indian spices were unavailable. Another theory attributes it to the Kapampangan people of Pampanga province, long considered the Philippines' greatest cooks, who developed the peanut stew independently. The dish typically combines oxtail, tripe, and sometimes beef shank with a sauce thickened with ground roasted peanuts and colored with annatto, along with banana blossoms, eggplant, and string beans.

### On the Calendar

Kare-kare is a celebration dish, served at fiestas, family reunions, birthdays, and important gatherings. It is too labor-intensive for everyday cooking but is a centerpiece of Filipino festive tables.

### Then & Now

The essential accompaniment to kare-kare is bagoong alamang (fermented shrimp paste), which provides the salty, umami counterpoint that the mild, nutty stew requires. The contrast between the gentle peanut sauce and the pungent bagoong is the dish's genius. Traditional preparation involves toasting and grinding raw peanuts, though some modern cooks use peanut butter. The oxtail must be simmered for hours until fork-tender, and the banana blossom heart adds a subtle bitterness that balances the richness.

### Legacy

Kare-kare is Filipino cooking at its most ambitious -- a dish that rewards patience with extraordinary depth of flavor and stands as a testament to the Filipino genius for bold, unexpected flavor combinations.