Скачать с ютуб Goto | Filipino Beef Tripe Rice Congee в хорошем качестве

Goto | Filipino Beef Tripe Rice Congee

Goto made is hearty, tasty, and perfect for cold weather. Made with glutinous rice, beef tripe, and ginger, this Filipino-style congee makes a filling midday snack or light meal. A delicious way to warm up! 🖨️ Get Printable Recipe and Tips: https://www.kawalingpinoy.com/goto/ ✔️ Subscribe to my Channel:    / @kawalingpinoyblog   🔔 RING the BELL Icon to get notifications when I have a new video up. How to Make Goto ✅Ingredients 1 pound beef tripe rock salt 3 pieces beef bones 8 cups water salt 1 onion, peeled and quartered 4 cloves garlic, peeled and smashed 1 thumb-size ginger, cut into half and pounded 1/2 teaspoon peppercorns For the Goto 1 tablespoon canola oil 1 onion, peeled and chopped 5 cloves garlic, peeled and minced 2 thumb-size ginger, peeled and julienned 1 tablespoon fish sauce 1 cup glutinous rice 7 cups broth, reserved from cooking the tripe salt and pepper to taste Toppings fried garlic bits green onions, chopped calamansi, sliced ✅Instructions In a bowl, combine tripe and enough cold water to cover. Soak in refrigerator overnight. The next day, drain well. Generously apply salt on tripe and vigorously rub on surfaces. Rinse well under cold, running water, and repeat for about 2 or 3 times. In a large pot over medium heat, combine 1 liter of water and 2 tablespoons salt. Bring to a boil. Add the tripe and cook for about 10 to 15 minutes. Drain well, discarding liquid. Rinse pot. In the pot, combine the parboiled tripe, beef bones, and about 8 cups water. Bring to a boil over medium heat, skimming scum that floats on top. When the broth has cleared, add onion, garlic, ginger, and peppercorns. Lower heat, cover, and cook for about 3 to 4 hours or until desired tenderness. Add more water as needed to maintain about 7 cups. Remove tripe. Using a fine-mesh sieve, strain broth. Reserve liquid and discard bones and aromatics. Allow tripe to cool to touch and slice into ½-inch thick x 2-inch long strips. In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened. Add tripe and cook, stirring occasionally, for about 3 to 5 minutes. Add fish sauce and continue to cook for 1 to 2 minutes. Add rice and cook, stirring regularly, for about 2 to 3 minutes. e. Add broth and bring to a boil, skimming any foam that may float on top. Lower heat, cover, and cook for about 25 to 30 minutes or until rice grains are softened and have burst. Season with salt and pepper to taste. Ladle congee into serving bowls and garnish with chopped onions and fried garlic bits. Serve hot with calamansi. In a bowl, combine tripe and enough cold water to cover. Soak in refrigerator overnight. The next day, drain well. Generously apply salt on tripe and vigorously rub on surfaces. Rinse well under cold, running water, and repeat for about 2 or 3 times. In a large pot over medium heat, combine 1 liter of water and 2 tablespoons salt. Bring to a boil. Add the tripe and cook for about 10 to 15 minutes. Drain well, discarding liquid. Rinse pot. In the pot, combine the parboiled tripe, beef bones, and about 8 cups water. Bring to a boil over medium heat, skimming scum that floats on top. When the broth has cleared, add onion, garlic, ginger, and peppercorns. Lower heat, cover, and cook for about 3 to 4 hours or until desired tenderness. Add more water as needed to maintain about 7 cups. Remove tripe. Using a fine-mesh sieve, strain broth. Reserve liquid and discard bones and aromatics. Allow tripe to cool to touch and slice into ½-inch thick x 2-inch long strips. In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened. Add tripe and cook, stirring occasionally, for about 3 to 5 minutes. Add fish sauce and continue to cook for 1 to 2 minutes. Add rice and cook, stirring regularly, for about 2 to 3 minutes. e. Add broth and bring to a boil, skimming any foam that may float on top. Lower heat, cover, and cook for about 25 to 30 minutes or until rice grains are softened and have burst. Season with salt and pepper to taste. Ladle congee into serving bowls and garnish with chopped onions and fried garlic bits. Serve hot with calamansi. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE to my channel! Make sure to ring the BELL button to get notified when I have a new video up. Enjoyed the video? Please SHARE! For more delicious recipes: https://www.kawalingpinoy.com/ Follow me on Facebook:   / kawalingpinoy   #goto #filipinobeeftripesoup