.::Arroz Caldo con Goto (Rice Soup with Tripe)::.

4 Servings

INGREDIENTS:

2 pounds tripe (3 cups, cut into bite-size pieces) 8 cups water
5 tablespoons vegetable or corn oil 2 tablespoons minced garlic
1-1/2 tablespoons salt or patis 1-1/2 cups uncooked rice
2 tablespoons garlic, minced and fried till brown 1 large onion, diced
1/4 cup finely chopped scallion
1/4 teaspoon freshly ground pepper

In a stockpot, bring tripe to a boil in 8 cups water, then reduce heat and simmer until
tender (about 3 hours). Add more water if needed to prevent sticking. Drain tripe,
reserving 6 cups broth, and set aside. In another pot, heat 3 tablespoons oil and saute
garlic and onion. Garlic is done when light brown and onions when transparent. Add
rice and saute for 5 minutes. Add reserved broth in which the tripe was cooked. Bring
mixture to a boil, stirring occasionally. Reduce heat to simmer and continue cooking
for another 30 minutes or until rice is done.

While wating for rice to cook, heat 2 tablespoons of oil in a skillet and fry 2 tablespoons
of garlic until golden brown. Set aside. When the rice is finally cooked, add the tripe and
the salt or patis and continue cooking on low fire for another 3 to 5 minutes. Serve in
soup bowls. Sprinkle fried finely minced garlic with chopped scallion and pepper on top