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Rice porridge with tripe boiled tender long before it meets the rice.

Beef. Not vegetarian — contains beef, fish sauce.

Ingredients

• 600 g beef tripe, cleaned
• 200 g rice
• 2.5 litres water
• a large thumb of ginger, julienned
• 8 garlic cloves, chopped
• 1 onion, chopped
• 1 tablespoon annatto seeds
• 3 tablespoons fish sauce
• 2 tablespoons oil
• spring onions, fried garlic and calamansi, to serve

Method

1. BOIL THE TRIPE SEPARATELY FIRST, 2 to 2.5 hours, until a knife goes through without pressure. Keep the water.
2. Tripe cooked in the porridge would need those hours in there, by which point the rice has gone to glue. Separating them is the whole structure of the dish.
3. Cut the cooked tripe into strips.
4. Fry the garlic in the oil, reserve half, then soften the onion and ginger.
5. Add the rice unwashed, turn it in the oil, then add the tripe water topped up to 2.5 litres and the annatto steeped in a ladle of it and strained.
6. Simmer 40 minutes until the rice has broken down, then return the tripe for the last 10 so it warms through without toughening.
7. Season with fish sauce. Serve as lugaw is served — fried garlic, spring onion, calamansi — and this is lugaw WITH TRIPE rather than a different porridge.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes