Goto Recipe Kapampangan

GOTO

Steps:

• In a bowl, combine tripe and enough cold water to cover. Soak in refrigerator overnight. The next day, drain well.
• Generously apply salt on tripe and vigorously rub on surfaces. Rinse well under cold, running water, and repeat for about 2 or 3 times.
• In a large pot over medium heat, combine 1 liter of water and 2 tablespoons salt. Bring to a boil. Add the tripe and cook for about 10 to 15 minutes. Drain well, discarding liquid. Rinse pot.
• In the pot, combine the parboiled tripe, beef bones, and about 8 cups water. Bring to a boil over medium heat, skimming scum that floats on top.
• When the broth has cleared, add onion, garlic, ginger, and peppercorns. Lower heat, cover, and cook for about 3 to 4 hours or until desired tenderness. Add more water as needed to maintain about 7 cups.
• Remove tripe. Using a fine-mesh sieve, strain broth. Reserve liquid and discard bones and aromatics.
• Allow tripe to cool to touch and slice into 1/2-inch thick x 2-inch long strips.
• In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
• Add tripe and cook, stirring occasionally, for about 3 to 5 minutes.
• Add fish sauce and continue to cook for 1 to 2 minutes.
• Add rice and cook, stirring regularly, for about 2 to 3 minutes. e.
• Add broth and bring to a boil, skimming any foam that may float on top. Lower heat, cover, and cook for about 25 to 30 minutes or until rice grains are softened and have burst.
• Season with salt and pepper to taste.
• Ladle congee into serving bowls and garnish with chopped onions and fried garlic bits. Serve hot with calamansi.