Lugaw with goto (rice soup with beef tripe)

Ingredients

• 1/2 cup cooking oil
• 1 large ginger, peeled and minced
• 5 heads garlic, peeled and minced
• 3 large onions, pelled and finely chopped
• 1/2 kilo beef tripe (goto)
• 1 cup malagkit or glutinous rice
• water
• fish sauce (patis)
• salt
• ground black pepper

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Preparation

• Wash thoroughly the goto or beef tripe with running water. Remove excess fat sticked on the beef tripe using knife. Drain.
• Using your pressure cooker, place the clean beef tripe, 1 liter water and salt. Cook for about 40 minutes until until tender.
• But if you don’t have a pressure cooker, just place the beef tripe, water and salt in a large pot and cook until tender.
• This may take about 1-2 hours so make sure you are adding about a glass of water from time to time so beef tripe would stick at the the bottom of the pan.
  
• Then, remove the cooked beef tripe from the pot, setting aside the broth.
• Then, slice the beef tripe about 1/4-1/2 inch strip. Set aside.
• Wash the malagkit or glutinous rice with running water and drain. Set aside.
• Heat a large heavy pot/pan. Swirl in cooking oil, then saute the ginger, garlic and onion. Cook until aromatic.
  
• Add the sliced beef tripe or goto. Cook about 3 minutes.
• Add the malagkit or the glutinous rice. Stirring constantly.
• Then add about 1 liter of beef tripe broth.
• Cooked, stirring frequently, scraping the ingredients at the bottom of the pan. Season with fish sauce, ground pepper and salt.

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