Goto (beef tripe) congee

Ingredients :

1 c. of rice (regular long grain, glutinous or a combination of the two)
500 g. of goto (beef tripe)
1 whole garlic
1 whole onion
5 peppercorns
1 bay leaf
salt or patis
kasubha (optional)
8-10 c. of meat broth (from the boiled tripe)
1/2 head of garlic, peeled and crushed
2 tbsps. of olive oil
2 tbsps. of regular cooking oil
1 onion, chopped
1 thumb-sized piece of ginger, julienned
finely chopped sibuyas na mura (onion leaves) for garnish

Cooking procedure :

Start by cooking the beef tripe. Wash the tripe several times and trip all visible fat. Place in a large saucepan or casserole and cover with water. Add the whole garlic, whole onion, peppercorns and bay leaf. Season with salt or patis. Set over high heat and bring to a boil, skimming off the the scum as it rises. Lower the heat, cover and simmer for about 4 hours or until fork tender. Alternatively, use a pressure cooker. Simmer for 2 hours counting from the time the valve starts to whistle.

Remove the tripe from the broth and cool. Strain the broth and measure 10 cups for cooking the congee.

Cut the beef tripe into 1/2″ x 2″ strips. Set aside.

Heat a large saucepan or casserole. Brown the unwashed rice without any oil. Transfer to a bowl.

Add the cooking oil to the hot saucepan or casserole. Saute the ginger and chopped onion. Add the browned rice. Pour in the strained broth and bring to a boil. Cover and simmer for about 40-45 minutes or until the rice grains are puffed. Add more salt or patis if necessary.

While the congee cooks, prepare the toasted garlic. Heat the olive oil in a small frying pan and cook the garlic over medium-low heat until well-browned. Do not set the heat to high because the garlic browns fast.

To serve the congee, ladle into individual soup bowls, top with the strips of beef tripe, toasted garlic and chopped sibuyas na mura.

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