Filippino Goto (Beef Tripe Congee)

Ingredients:
  • 2 Tbsp cooking oil
  • 1 tsp garlic, minced
  • 1 cup onion, minced
  • 5 cm (1 in) ginger, julienned
  • 1/2 tsp ground black pepper
  • 2 Tbsp fish sauce
  • 550 gm (1 ½ lbs) beef tripe, in small pieces
  • 1 cup rice
  • 500 ml (17 oz) water 
  • 500 ml (17 oz) beef stock either homemade or from a bouillion cube 
  • 1 Tbsp safflower stigma
  • 4 hard boiled eggs
  • 1 cup scallions (green onions), chopped
  • 1 piece lemon 
  • ¾ cup crushed pork rinds 
Method:
  1. In a pot, heat the cooking oil then sauté the garlic, onion, and ginger
  2. Add the ground black pepper and the beef tripe and cook for 2 minutes
  3. Pour-in the fish sauce and water then simmer until the ox tripe is tender. (This can be a personal preference and can range from firm to silky) .
  4. Add the uncooked rice and stir
  5. Pour-in the beef broth and bring to a boil.
  6. Stir occasionally until the rice reaches the desired consistency (about 40 minutes). Add water as needed
  7. Put-in the hard boiled eggs then stir.
  8. Add the safflower for additional color and aroma.
  9. Serve hot with minced green onions, crushed pork rind and lemon. 

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