Filipino Goto, Re-imagined: Slow Cooker Congee with Fried Crispy Beef Tripe appeared first on CASA Veneracion
Slices of honeycomb tripe went into the slow cooker overnight, scooped out and set aside. Leftover rice was cooked in the tripe broth. After the tripe slices have cooled, they were tossed in flour and deep fried. Congee was ladled into bowls, topped with crispy tripe and garnished with fried shallots, crispy garlic bits and …
Filipino Goto, Re-imagined: Slow Cooker Congee with Fried Crispy Beef Tripe was written by Connie Veneracion and originally published in CASA Veneracion.