Goto (beef tripe) congee
Goto (beef tripe) congee is a side dish that serves 3. One portion of this dish contains approximately 4g of protein, 1g of fat, and a total of 200 calories. For $1.95 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up broth, pepper, celery stalks, and a few other things to make it today. 12 people found this recipe to be flavorful and satisfying. It is brought to you by Casaveneracion. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. With a spoonacular score of 63%, this dish is pretty good. Users who liked this recipe also liked How to cook: Goto (beef tripe) congee, Beef tripe and dumplings soup, and Skewered ox / beef tripe a la tempura.
Servings: 3
Ingredients:
3 to 4 c. of tripe broth
a carrot
2 celery stalks
toasted garlic bits
a whole garlic
a thumb-sized piece of ginger, peeled and sliced
1/2 c. of glutinous rice
fried onion slices
a whole onion
finely sliced onion leaves
more patis (fish sauce)
patis (fish sauce), to taste
pepper, to taste
kalamansi halves
500 g. of honeycomb tripe, cleaned and cut into half-inch wide strips
1 tbsp. of kasubha
Equipment:
pot
bowl
ladle
Cooking instruction summary:
InstructionsPlace the tripe in a pot. Cover with water. Add the whole onion, whole garlic, ginger slices, celery and carrot. If you have scrap bones, throw them in too. Bring to the boil, lower the heat, cover and simmer until tender, about four to six hours. Add more water if the liquid reduces too much before the tripe is done.Meanwhile, place the rice in another pot. Add about two cups of water. Add the kasubha. Bring to the boil then turn off the heat. Leave the rice to disperse its starch while the tripe cooks.When the tripe is tender, remove the whole onion, garlic, ginger, celery and carrot from the pot. Pour the rice (with the liquid) into the pot of tripe. Note that you need about three to four cups of tripe broth by the time you add the rice to the tripe. Season with fish sauce and pepper. Stir. Bring to the boil, simmer for 15 to 20 minutes longer or until the rice is very soft and the grains have split.To serve, while stil piping hot, ladle the congee into bowls. Sprinkle the fried onion, toasted garlic and sliced onion leaves on top. Squeeze the kalamansi, stir with fish sauce and use the mixture to complete the seasoning of your goto congee.
Step by step:
1. Place the tripe in a pot. Cover with water.
2. Add the whole onion, whole garlic, ginger slices, celery and carrot. If you have scrap bones, throw them in too. Bring to the boil, lower the heat, cover and simmer until tender, about four to six hours.
3. Add more water if the liquid reduces too much before the tripe is done.Meanwhile, place the rice in another pot.
4. Add about two cups of water.
5. Add the kasubha. Bring to the boil then turn off the heat. Leave the rice to disperse its starch while the tripe cooks.When the tripe is tender, remove the whole onion, garlic, ginger, celery and carrot from the pot.
6. Pour the rice (with the liquid) into the pot of tripe. Note that you need about three to four cups of tripe broth by the time you add the rice to the tripe. Season with fish sauce and pepper. Stir. Bring to the boil, simmer for 15 to 20 minutes longer or until the rice is very soft and the grains have split.To serve, while stil piping hot, ladle the congee into bowls. Sprinkle the fried onion, toasted garlic and sliced onion leaves on top. Squeeze the kalamansi, stir with fish sauce and use the mixture to complete the seasoning of your goto congee.
Nutrition Information:
covered percent of daily need
