Goto (Beef Congee) Recipe

In a bowl, combine tripe and enough cold water to cover. Soak in refrigerator overnight. The next day apply salt on tripe and vigorously scrub on surfaces with the salt. Rinse well under running water and repeat process 2 to 3 times.

In a large pot over medium heat, pour 1 liter of water and 2 tablespoons salt. Bring to a boil. Add the tripe and cook for about 10 to 15 minutes. Drain the tripe well.

In the same pot, combine the tripe, beef bones and about 8 cups water. Bring to a boil over medium heat, removing the scum that floats on top from time to time. When broth has cleared, add onion, garlic, ginger, and peppercorns. Lower heat, cover and cook for about 3 to 4 hours or until tender. Add more water as needed to maintain about 7 cups. Remove tripe. Strain the broth and reserve the liquid. Allow tripe to cool to touch and slice into ½-inch thick x 2-inch long strips.

In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook until browned. Add tripe and cook, stirring occasionally, for about 3 to 5 minutes. Add fish sauce and continue to cook for 2 to 3 minutes. Add rice and cook, stirring regularly, for about 2 to 3 minutes. Add broth and bring to a boil. Simmer for 15 to 20 minutes or until rice grains are softened. Season with salt and pepper to taste.

Ladle the rice porridge into serving bowls and garnish with chopped onions and fried garlic bits. Serve hot with calamansi wedges.