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Soup · Main ingredient: Beef Tripe · ⏱ 168 min · Serves 5 · ~₱225 · Best for: Breakfast, Snack

Ingredients

• 0.5 kg 1/2 kg beef tripe (tuwalya/honeycomb tripe), cleaned well
• 1 cup 1 cup glutinous rice (malagkit), rinsed
• 0.5 cup 1/2 cup regular rice, rinsed
• 3 tbsp 3 tbsp cooking oil
• 1 thumb 1 thumb-sized ginger, julienned
• 5 clove 5 cloves garlic, minced, plus extra for toasted garlic garnish
• 1 pc 1 medium onion, chopped
• 3 tbsp 3 tbsp fish sauce (patis)
• 1 tsp 1 tsp atsuete (annatto) powder, optional for color
• 2 pc 2 hard-boiled eggs, sliced, for garnish
• 1 stalk Spring onions, chopped, for garnish
• 0.25 cup 1/4 cup toasted garlic bits
• 0.25 tsp Ground black pepper, to taste
• 1 pc Calamansi and chili garlic sauce, for serving

Instructions

1. Clean the beef tripe thoroughly, scrubbing well and rinsing several times. Boil in water for 5 minutes, then drain and rinse again to remove impurities and odor.
2. In a large pot, boil the cleaned tripe in fresh water for 1.5-2 hours, or until fork-tender. Remove tripe, slice into thin strips, and reserve the cooking liquid as broth.
3. Heat oil in a large pot over medium heat. Sauté ginger until fragrant, then add garlic and onion, sautéing until softened.
4. Add the sliced tripe back in and stir-fry briefly with the aromatics, about 2-3 minutes.
5. Add the rinsed glutinous and regular rice, stirring to coat with oil.
6. Pour in the reserved tripe broth (topped up to about 8 cups with water if needed) and atsuete powder if using; bring to a boil.
7. Lower heat and simmer uncovered, stirring occasionally, for 30-40 minutes until the rice breaks down and the porridge is thick and creamy.
8. Season with fish sauce and ground black pepper to taste.
9. Ladle into bowls, top with sliced hard-boiled egg, spring onions, and toasted garlic bits.
10. Serve hot with calamansi and chili garlic sauce on the side.

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