Kaleskes Recipe
Kaleskes is a traditional Filipino dish originating from Dagupan, Pangasinan, featuring a savory hot broth made with cow or carabao meat and various internal organs, seasoned with annatto and aromatic ingredients, all slow-cooked to perfection.
Servings: 10 servings
Calories: 339kcal
Ingredients
- 1 kilo beef small intestines or beef sirloin or carabeef sirloin thoroughly cleaned
- 1 kilo beef tripe or beef tendons or carabeef tendons thoroughly cleaned
- 1/2 cup cane or palm vinegar
- 12 cups beef stock from the boiled intestines and tripe
- 3 stalks spring onions sliced
- 6 pcs green finger chillies
- 3 pcs large onions finely chopped
- 2 whole garlic minced
- 2 inch ginger sliced into strips
- 3 Tbsp. annatto seeds
- 1/2 Tbsp. ground black pepper
- rock salt to taste
- cooking oil
Instructions
How to Cook Kaleskes
- If you are using beef or carabeef intestines and tripe, clean the intestines and tripe in running water and drain.
- Put in a pressure cooker and fill with water just enough to cover the meat. Cook it until almost tender.
- Follow the same procedure if you are using carabeef tendons and sirloin.
- In a large pot, heat 3 Tbsp. cooking oil and sauté garlic, ginger and onions until the onions are soft.
- Add the tripe and intestines (or tendons and sirloin) and stir. Sauté for 4 minutes in high heat.
- Add the vinegar and let it simmer for 1 minute, do not stir.
- Meanwhile, add 1/2 cup hot water to the annatto seeds and stir until the water turns reddish.
- Add the annatto water by straining the seeds and pouring it in the pot.
- Pour the beef stock in the pot and bring to a boil. Season with salt and pepper then cook again for 20 minutes or until tender.
- Add the green chilies, spring onions and adjust the seasoning if needed.
- Turn off heat and transfer to a serving bowl. Serve hot.
Notes
Cooking Tips for Kaleskes Recipe:
- Properly clean and prepare the intestines and tripe to ensure they are free of any impurities before cooking.
- When using annatto (achuete) for color and flavor, ensure that the annatto water is well-strained to prevent any unwanted seed residues.
- Be patient with the slow cooking process; allowing the meat to simmer until tender ensures the best flavor and texture for your Kaleskes.