Ingredients

1 ½ lbs ox tripe, cut into serving pieces
1 cup uncooked rice
17 ounces water (about 500 ml)
17 ounces beef stock (about 500 ml) or 1 piece beef cube (bouillon) diluted in 17 ounces of water
2 tbsp fish sauce
1 tsp garlic, minced
1/2 tsp ground black pepper
1 cup onion, minced
4 pieces hard boiled eggs
1 cup scallions (green onions), minced
2 knobs ginger, julienned
1 tbsp safflower (kasubha)
1 piece lemon or 4 pieces calamansi
¾ cup chicharon (pork rinds), crushed
2 tbsp cooking oil

scroll for more

Pinoy Goto

In a pot, heat the cooking oil then sauté the garlic, onion, and ginger
Dash-in some ground black pepper
Add the ox tripe and cook for 2 minutes
Pour-in the fish sauce and water then simmer until the ox tripe is tender (you may use a pressure cooker for faster results)
Add the uncooked rice and stir
Pour-in the beef broth and bring to a boil.
Stir occasionally until the rice reaches the desired consistency (about 40 minutes). Add water as needed
Put-in the hard boiled eggs then stir.
Add the safflower for additional color and aroma.
Serve hot with minced green onions, crushed chicharon, and lemon. Share and Enjoy!