Thursday, March 6, 2014

Hot and Spicy Beef Tripe Congee Espesyal

 The term congee or conjee comes from Tamil word (kanji), a prominent food of ancient Tamil people. Congee is a type of rice porridge or gruel which is well-known in many Asian countries particularly in China which they called it "jook", "Hsan Byok" in Myanmar,  "Bubur" for Indonesia, "Okayu" in Japan, and "Lugaw" in Philippines. In some culture, congee is eaten for breakfast food or late supper. This is a great substitute for rice at other meals. It is most often served with side dishes. With additional ingredients such as meat, fish and other flavorings it is often served as a meal on its own especially if someone gets mild sick/ill since it is easily digestible food. Embraced by the Filipino cuisine, today congee has many variation around the country depending on the type of meat that will be included. For arroz caldo recipe we usually used chicken as the main meat. Despite its many variation of style in preparation, it is definitionally a thick rice porridge largely disintegrated after prolonged cooking in water

  • 200 grams of beef tripe (clean and boiled in 1 liter of water for 1 1/2 hours until meat tenderize, cut into serving pieces set aside and keep broth) 
  • vegetable oil
  • red onions chopped
  • garlic clove thinly sliced
  • ginger jullienned
  • 2 cups of glutinous rice
  • broth cubes
  • vetsin (optional)
  • black peppercorn to taste
  • 2 tablespoon of fish sauce
  • 2 celery stalks

For Garnishing
  • hard boiled eggs halves
  • kalamansi halves
  • pepper powder
  • hot and sweet chili sauce
  • chili flakes
  • onion leaves finely sliced

  • In a heated pot with vegetable oil saute garlic, onion, ginger, beef tripe, and fish sauce. Cover and simmer for 10-15 minutes (until tripe extract meat juices). Add a little bit of broth stock if the liquid reduces too much before the tripe is done. 
  • Add more beef broth stock and broth cubes, black peppercorn and bring to boil. Meanwhile in a separate pot, add glutinuous rice and and water . Bring to the boil and turn off the heat. Set aside the cooked rice to disperse the starch while the tripe cooks.
  • When the tripe is tender, pour the cooked rice into the pot of tripe, vetsin, celery stalks while constantly stirring. Simmer for 20-30 minutes longer until rice very soft and and the grains have split. 
  • To serve while still pipping hot, ladle the congee in a bowl. Sprinkle chili flakes, onion leaves, pepper powder, squeeze kalamansi juice / add sweet chili sauce. Garnish with eggs and enjoy your goto congee.