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Ingredientes
- 1 ½ lbs ox tripe, cut into serving pieces
- 1 cup uncooked rice
- 17 ounces water (about 500 ml)
- 17 ounces beef stock (about 500 ml) or 1 piece beef cube (bouillon) diluted in 17 ounces of water
- 2 tbsp fish sauce
- 1 tsp garlic, minced
- 1/2 tsp ground black pepper
- 1 cup onion, minced
- 4 pieces hard boiled eggs
- 1 cup scallions (green onions), minced
- 2 knobs ginger, julienned
- 1 tbsp safflower (kasubha)
- 1 piece lemon or 4 pieces calamansi
- ¾ cup chicharon (pork rinds), crushed
- 2 tbsp cooking oil
Direcciones
- In a pot, heat the cooking oil then sauté the garlic, onion, and ginger
- Dash-in some ground black pepper
- Add the ox tripe and cook for 2 minutes
- Pour-in the fish sauce and water then simmer until the ox tripe is tender (you may use a pressure cooker for faster results)
- Add the uncooked rice and stir
- Pour-in the beef broth and bring to a boil.
- Stir occasionally until the rice reaches the desired consistency (about 40 minutes). Add water as needed
- Put-in the hard boiled eggs then stir.
- Add the safflower for additional color and aroma.
- Serve hot with minced green onions, crushed chicharon, and lemon. Share and Enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1499g | |
| Calories 1186 | |
| Calories from Fat 387 | 33% |
| Total Fat 43.55g | 54% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4401mg | 183% |
| Potassium 1117mg | 32% |
| Total Carbs 174.26g | 46% |
| Dietary Fiber 8.5g | 28% |
| Sugars 10.67g | 7% |
| Protein 24.46g | 39% |
