|Place of origin||Philippines|
|Region or state||Luzon, Southern Tagalog|
|Main ingredients||Goat /mutton shoulders, corn oil, onion, garlic, carrots, bell pepper, potatoes, chili, flour, liver spread, tomato paste, butter, stock (beef or brown)|
|Variations||Beef, pork, chicken|
Commonly, the goat meat is stewed with vegetables and liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce.
Caldereta's name is derived from the Spanish word caldera meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 300-year occupation in the Philippines.
Kaldereta is served during special occasions, parties, and festivities.
- Dagoon, Jesse D; Dagoon, Aida L; Dagoon, Jasmin Flora L (1999). Culinary Arts I. Manila: Rex Book Store, Inc. p. 138. ISBN 971-23-2603-9. Retrieved 30 June 2016.
- Schwabe, Calvin W (1979). Unmentionable Cuisine. University of Virginia Press. p. 152. ISBN 0-8139-0811-6. Retrieved 30 June 2016.
- "Kalderetang Kambing Recipe". Pinoy Recipe At Iba Pa. Retrieved 22 September 2011.
- "Kalderetang Baka Recipe". Pinoy Recipe At Iba Pa. Retrieved 16 December 2007.
- "Chicken Caldereta Recipe". Pinoy Recipe At Iba Pa. Retrieved 22 September 2011.
- Media related to Kaldereta at Wikimedia Commons