Goto (beef tripe) congee

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

1 c. of rice (regular long grain, glutinous or a combination of the two)
500 g. of goto (beef tripe)
1 whole garlic
1 whole onion
5 peppercorns
1 bay leaf
salt or patis
kasubha (optional)
8-10 c. of meat broth (from the boiled tripe)
1/2 head of garlic, peeled and crushed
2 tbsps. of olive oil
2 tbsps. of regular cooking oil
1 onion, chopped
1 thumb-sized piece of ginger, julienned
finely chopped sibuyas na mura (onion leaves) for garnish

Cooking procedure :

Start by cooking the beef tripe. Wash the tripe several times and trip all visible fat. Place in a large saucepan or casserole and cover with water. Add the whole garlic, whole onion, peppercorns and bay leaf. Season with salt or patis. Set over high heat and bring to a boil, skimming off the the scum as it rises. Lower the heat, cover and simmer for about 4 hours or until fork tender. Alternatively, use a pressure cooker. Simmer for 2 hours counting from the time the valve starts to whistle.

Remove the tripe from the broth and cool. Strain the broth and measure 10 cups for cooking the congee.

Cut the beef tripe into 1/2″ x 2″ strips. Set aside.

Heat a large saucepan or casserole. Brown the unwashed rice without any oil. Transfer to a bowl.

Add the cooking oil to the hot saucepan or casserole. Saute the ginger and chopped onion. Add the browned rice. Pour in the strained broth and bring to a boil. Cover and simmer for about 40-45 minutes or until the rice grains are puffed. Add more salt or patis if necessary.

While the congee cooks, prepare the toasted garlic. Heat the olive oil in a small frying pan and cook the garlic over medium-low heat until well-browned. Do not set the heat to high because the garlic browns fast.

To serve the congee, ladle into individual soup bowls, top with the strips of beef tripe, toasted garlic and chopped sibuyas na mura.

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May 30, 2004  Print This Post   
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Comments

8 Responses to “Goto (beef tripe) congee”
  1. mell ditangco says:
    August 4, 2007 at 9:45 am

    once again, the this site helped me cook! salamata ate sassy!

    Reply
  2. james bacani says:
    January 28, 2008 at 8:53 am

    your version of lugaw with tripe doesn’t have instructions with what to do with the tripe.

    Reply
  3. james bacani says:
    January 28, 2008 at 8:56 am

    my mistake… it does have a directions for that. im sorry and thanks for the help

    Reply
  4. jayz says:
    August 28, 2008 at 4:26 pm

    hello po, you have such nice recipes. tanong ko lang po ano yung kasubha? I’m a pampanga native and hilig ko talagng magluto kaya cguro di ako familiar. tahnks and more power!!!

    Reply
  5. Connie says:
    August 29, 2008 at 7:50 am

    Kasubha is the stamen of a local plant. Available dried in small pouches in supermarkets and markets.

    Reply
  6. housekeeper says:
    December 1, 2008 at 11:37 am

    Hello Ms. Connie. Do you think I could cook the tripe in a slowcooker instead of the saucepot? Just a thought… Thanks!

    Reply
  7. Connie says:
    December 1, 2008 at 1:24 pm

    Oh, yes!

    Reply
  8. tongkuwait says:
    September 14, 2009 at 3:02 am

    this has a high-calorie content! not recommended for people with fat belly like me ( which I already have shed some ).

    Reply
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