Yolly's Free Recipes

Arroz Caldo con Goto..... Rice Soup with Tripe

2 pounds tripe (3 cups cut into
bite-size pieces)
8 cups water
5 tablespoons vegtetable corn
oil
2 tablespoons mined garlic
I large onion, diced
I 1/2 cups uncooked ciee
I 1/2 tablespoons salt or patis
2 tablespoons garlic, minced and
fried till brown
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 waiting 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.

Serves 4.