6. Remove tripe. Using a fine-mesh sieve, strain broth. Reserve
liquid and discard bones and aromatics.
7. Allow tripe to cool to touch and slice into 1/2-inch thick x 2-
inch long strips.
8. In a pot over medium heat, heat oil. Add onions, garlic, and
ginger and cook until softened.
9. Add tripe and cook, stirring occasionally, for about 3 to 5
minutes.
10. Add fish sauce and continue to cook for 1 to 2 minutes.
11. Add rice and cook, stirring regularly, for about 2 to 3 minutes.
12. 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.
13. Season with salt and pepper to taste.
14. Ladle congee(pudding) into serving bowls and garnish with
chopped onions and fried garlic bits.
Serve hot with calamansi.
Notes:
You can add beef bouillon cubes to boost the flavor if you don't
have beef bones.
Nutrition:
Calories: 353kcal | Carbohydrates: 31g | Protein: 16g | Fat: 18g
Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 2632mg |
Potassium: 318mg | Fiber: 2g | Sugar: 2g | Vitamin C: 4mg |
Calcium: 43mg | Iron: 2mg
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