Spices 

My mom makes this dish like no other. She uses this local peanut butter brand from Batangas (my hometown), that I grew up with, Jessa’s Peanut Butter 🥜. This gives it that signature creamy and slightly nutty texture.

Kare-kare’s highlight is all that peanut goodness, but it won’t be complete with few other spices that elevates the dish. 

Don’t forget the garlic and onions, they’re a must!

While boiling the oxtail and tripe, she sautés garlic, onions, and atsuete in a pot. Add the meat back in, pour some broth, and then let it simmer. Finally, my mom adds her special peanut sauce and let it all cook together until it’s thick and luscious. She adds the veggies last for that extra crunch, texture, and flavor.

Atsuete seeds or powder (also known as "annatto") is used for food coloring, giving it that beautiful orange color to the dish. It also provides a sweet and mild peppery flavor. 

If you are using annatto seeds, immerse them in water for a few minutes or heat them in oil to extract color. Add colored water into the stew or use the atsuete oil for sautéing.