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Ingredients
1 lbs ox tripe, cut into serving pieces
1 cups 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
cup chicharon (pork rinds), crushed
2 tbsp cooking oil

Cooking Procedure:

1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger
2. Dash-in some ground black pepper
3. Add the ox tripe and cook for 2 minutes
4. Pour-in the fish sauce and water then simmer until the ox tripe is tender (you may use a pressure cooker for faster results)
5. Add the uncooked rice and stir
6. Pour-in the beef broth and bring to a boil.
7. Stir occasionally until the rice reaches the desired consistency (about 40 minutes). Add water as needed
8. Put-in the hard boiled eggs then stir.
9. Add the safflower for additional color and aroma.

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