Back to 6 servings Tripe 2.5 pounds honeycomb beef tripe, cleaned 1 teaspoon salt, for rubbing and first boil Broth 4 cups water, for first boil 6 cups water, plus more as needed 1 small onion, chopped 4 cloves garlic, minced 1 thumb ginger, julienned 0.5 teaspoon whole black peppercorns 0.5 teaspoon salt Porridge 1.5 cups glutinous rice, washed and drained 3 tablespoons cooking oil 1 small onion, chopped 4 cloves garlic, minced 1 thumb ginger, julienned 2 tablespoons fish sauce 1.5 tablespoons chicken bouillon powder, such as Knorr, or 1 bouillon cube; add more to taste 1.5 tablespoons safflower (kasubha), optional, for color salt and black pepper, to taste Garnish 6 hard-boiled eggs, shelled and halved 0.5 cup green onions, chopped 0.5 cup toasted garlic, crisp fried garlic calamansi or lemon juice mixed with fish sauce, for serving
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1 Step 1: Rub the tripe with salt, rinse well in cold water, then soak it in salted water in the refrigerator overnight. Rinse again before cooking.2 Step 2: Simmer the tripe in 4 cups of water with 1 teaspoon of salt for 15 minutes. Discard the water and rinse the tripe.3 Step 3: Cover the tripe with 6 cups of water and add the onion, garlic, ginger, peppercorns and salt. Pressure cook on high for 20 minutes, or simmer over medium-low heat for 1.5 to 2 hours, until fork-tender but still slightly chewy.4 Step 4: Let the pressure release naturally. Remove the tripe, reserve the broth, and slice the tripe into strips about 2 inches by 1/2 inch.5 Step 5: Heat the oil in a deep pot over medium heat. Saute the onion until soft, then add the ginger and garlic and cook until fragrant.6 Step 6: Add the washed glutinous rice and stir for about 1 minute so the grains are coated in oil.7 Step 7: Add the reserved broth, fish sauce and chicken bouillon powder. Stir for about 2 minutes, then simmer until the rice starts to break down, stirring often to keep it from sticking to the bottom, about 30 to 45 minutes. Add water as needed for a loose, creamy texture.8 Step 8: Stir in the sliced tripe and the safflower, if using. Season with more bouillon, salt and black pepper to taste, and simmer 3 to 5 minutes more so the tripe is heated through.9 Step 9: Ladle into bowls and top with halved hard-boiled eggs, chopped green onions and toasted garlic. Serve hot with calamansi or lemon juice mixed with fish sauce on the side.getsaucepan.com/r/868f8729-0ead-56bd-926a-9190c2d5793c
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