Ingredients:
  • 2 Tbsp cooking oil
  • 1 tsp garlic, minced
  • 1 cup onion, minced
  • 5 cm (1 in) ginger, julienned
  • 1/2 tsp ground black pepper
  • 2 Tbsp fish sauce
  • 550 gm (1 ½ lbs) beef tripe, in small pieces
  • 1 cup rice
  • 500 ml (17 oz) water
  • 500 ml (17 oz) beef stock either homemade or from a bouillion cube
  • 1 Tbsp safflower stigma or a few saffron filaments
  • 4 hard boiled eggs
  • 1 cup scallions (green onions), chopped
  • 1 piece lemon
  • ¾ cup crushed pork rinds
Method:
  1. In a pot, heat the cooking oil then sauté the garlic, onion, and ginger
  2. Add the ground black pepper and the beef tripe and cook for 2 minutes
  3. Pour-in the fish sauce and water then simmer until the ox tripe is tender. (This can be a personal preference and can range from firm to silky) .
  4. Add the uncooked rice and stir
  5. Pour-in the beef broth and bring to a boil.
  6. Stir occasionally until the rice reaches the desired consistency (about 40 minutes). Add water as needed. Cook to your desired consistency.
  7. Put-in the hard boiled eggs then stir.
  8. Add the safflower for color.
  9. Serve hot with minced green onions, crushed pork rind and lemon.


Return to page showing other congee recipes