The ultimate Pinoy comfort food. Nothing says “home” more eloquently than a bowl of warm rice congee with ox tripe.
Cook Time: 20 minutes
Prep Time: 1 hour including time to tenderize goto
2 tbsp cooking oil
¼ cup sliced ginger
2 tbsp chopped garlic
1 onion, sliced
1 cup sliced, cooked and tenderized goto (ox tripe)
¼ cup rice, soaked in water for 15 minutes then drained
¼ cup glutinous rice, soaked in water for 15 minutes then drained
2 tbsp patis, to taste
2 11g MAGGI MAGIC SABAW, Beef
4 cups water
¼ cup chopped spring onions
Pinch of kasubha (optional)
Heat cooking oil. Sauté ginger, garlic and onion until fragrant and limp.
Stir in tenderized goto and cook for 1 minute. Add rice and stir until coated with the aromatics. Season with patis and MAGGI MAGIC SABAW.
Pour in water and cover. Stir frequently to avoid rice sticking in the pan. Add more water if necessary. Cook for 10-15 minutes or until rice is cooked. Adjust seasoning according to taste.
Serve with spring onions and kasubha on top if desired.
Carbohydrates: 7 g
Protein: 4 g
Fats: 4 g
Calories: 81 kcal
GOOD TO KNOW
Ox tripe, which comes from the first three chambers of a cow’s stomach, is a good source of protein, zinc, vitamin B12 and selenium.
GOOD TO REMEMBER
Food contains vitamins and minerals that are better absorbed by the body, compared to those that are found in store-bought supplements.