Servings: 6
Ingredients
Cleaning & Parboiling
- 1 kg beef tripe
- coarse salt to clean the tripe
- 1 L water for the first cooking
- 2 tablespoons salt
Broth
- 3 pieces beef bones
- 2 L water for cooking
- 1 small onion peeled and quartered
- 4 cloves garlic peeled and crushed
- 1 piece ginger thumb-sized, halved and pounded
- 0.5 teaspoon peppercorns
Congee
- 1 tablespoon oil
- 1 medium onion peeled and chopped
- 5 cloves garlic peeled and chopped
- 1 piece ginger 2-inch, peeled and julienned
- 1 tablespoon fish sauce
- 200 g glutinous rice
- 1.6 L broth reserved from cooking the tripe
- salt to taste
Serving
- fried garlic chips for serving
- scallions chopped, for serving
- calamansi cut into wedges, for serving
Procédé
Clean and blanch the tripe
- Place the tripe in a bowl and add enough cold water to cover. Refrigerate and soak overnight.1 kg beef tripe
- The next day, rub the tripe vigorously with the coarse salt, then rinse well under running water. Repeat 2 to 3 times.coarse salt
- Pour 1 L of water into a large pot set over medium heat and add 2 tbsp salt. Bring to a boil, add the tripe, and cook for 10 to 15 minutes. Drain.1 L water, 2 tablespoons salt
Cook the broth
- In the same pot, add the tripe, beef bones, and 2 L water. Bring to a boil and skim regularly.3 pieces beef bones, 2 L water
- When the broth is clear, add the small onion, crushed garlic, pounded ginger, and peppercorns. Reduce the heat, cover, and cook 3 to 4 hours until tender, adding a little water if needed.1 small onion, 4 cloves garlic, 1 piece ginger, 0.5 teaspoon peppercorns
- Remove the tripe. Strain the broth and reserve 1.6 L liquid. Let the tripe cool, then cut into strips.1.6 L broth
Make the congee
- In a saucepan over medium heat, heat the oil. Add the chopped onion, chopped garlic, and julienned ginger, then sauté until golden.1 tablespoon oil, 1 medium onion, 5 cloves garlic, 1 piece ginger
- Add the tripe and cook 3 to 5 minutes, stirring occasionally. Add the fish sauce and cook 2 to 3 minutes more.1 tablespoon fish sauce
- Add the glutinous rice and cook 2 to 3 minutes, stirring regularly. Add the reserved broth, bring to a boil, then simmer 15 to 20 minutes until the rice is softened and the texture is thick and sticky. Season with salt to taste.200 g glutinous rice, salt
Serving
- Ladle the congee into bowls. Top with scallions and fried garlic chips, then serve hot with calamansi wedges.fried garlic chips, scallions, calamansi
Notes
- To save time, clean and blanch the tripe the day before, then begin the long broth simmer the next day.
- Adjust the texture by adding a little more broth or water at the end of cooking if the congee becomes too thick.
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