This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Simmer tripe in water. Drain and discard liquid. Simmer blanched tripe in water until tender.
Step2
2 Min
Sauté garlic in oil until light golden brown. Strain and set aside for topping.
Step3
30 Min
Sauté ginger and onion in garlic oil. Stir in rice and pour water. Add kasubha simmer until rice is soft and thick.
Step4
8 Min
Cut tripe into bite-size and add to rice. Season with MAGGI® Magic Sarap®. Transfer into servings bowls and top with spring onion, toasted garlic. Serve with calamansi.
Step1
of
4
Simmer tripe in water. Drain and discard liquid. Simmer blanched tripe in water until tender.
Step2
of
4
Sauté garlic in oil until light golden brown. Strain and set aside for topping.
Step3
of
4
Sauté ginger and onion in garlic oil. Stir in rice and pour water. Add kasubha simmer until rice is soft and thick.
Step4
of
4
Cut tripe into bite-size and add to rice. Season with MAGGI® Magic Sarap®. Transfer into servings bowls and top with spring onion, toasted garlic. Serve with calamansi.
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