- 1 cup uncooked rice
- 1 lb. ox tripe cleaned
- 1 lb. pig large intestine cleaned
- 4 eggs boiled and shelled
- 5 cups water for cooking
- 6 cups water for boiling
- 2 teaspoons beef powder or 1 beef cube
- 1 teaspoon turmeric powder optional
- 2 tablespoons minced ginger
- 1 medium onion minced
- 5 cloves garlic minced
- 2 teaspoons garlic powder
- 3 tablespoons cooking oil
- 1 head toasted garlic
- 1/4 cup chopped green onion
- 1/2 cup crushed chicharon
- Salt and pepper to taste
Boil 6 cups of water in a deep cooking pot.
Add the ox tripe, pig intestine, and 1 teaspoon salt. Boil for 2 to 3 hours or until soft. Add water as needed. Remove the tripe and intestine from the pot to cool down and then slice into bite sized pieces. Set aside.
Heat the cooking oil in a deep cooking pot.
Saute the onion, ginger, and garlic.
Once the onion is soft, add the tripe and intestine. Cook for 2 to 3 minutes.
Add the beef powder( or cube), turmeric powder, and garlic powder.
Pour-in the water. Stir and let boil.
Add the rice. Allow the water to boil once more and then adjust the heat between low to medium. Cook for 30 to 45 minutes or until the desired texture is achieved. Add water if needed and stir every 5 minutes or so to prevent the rice from sticking on the pan.
Add salt and pepper to taste.
Transfer to a serving bowl. Add egg and top with green onions, toasted garlic, and crushed chicharon.
Serve. Share and enjoy!
Recipe from Panlasang Pinoy (R)