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Servings 6 People

Ingredients

  • 2 Tbsp vegetable oil
  • 1 Tsp minced garlic
  • 1 Piece onion Peeled & minced
  • 2 Knobs ginger peeled & julienned
  • 1/2 Tsp black pepper
  • 750 Grams ox tripe sliced into serving size.
  • 2 Tbsp fish sauce
  • 500 Ml water
  • 1 Cup uncooked rice
  • 500 Ml beef broth
  • 4 Pieces hard-boiled eggs
  • 1 Tbsp safflower
  • 6 Stalks green onions chopped
  • 3/4 Cup crushed chicharon
  • 2 Tbsp Juice from calamansi

Instructions

  1. In a big pot, heat vegetable over medium heat.

  2. Add garlic, onion and ginger. Saute until fragrant. Add black pepper.

  3. Add in ox tripe and cook for 3 minutes.

  4. Add fish sauce and water. Lower heat into simmer and leave simmering until ox tripe is tender. This will take a lot of time.

  5. Turn heat up to medium-high and add rice. Stir well.

  6. Add beef broth and bring to a boil.

  7. Stir the pot occasionally while cooking the rice. Approximately 30-40 minutes.

  8. Add hard-boiled eggs and stir with the rest of ingredients.

  9. Add safflower and stir again.

  10. Turn off heat and serve in bowls.

  11. Top with calamansi juice, chicharon and green onions. Enjoy!

Recipe Notes

Inspired by Panlasang Pinoy.