Ingredients:

1 cup rice
½ kg beef tripe, washed and cooked
1 head garlic, whole
½ head of garlic, chopped
1 medium onion, whole
1 medium onion, chopped
810 cups beef broth
2 tbsp olive oil
2 tbsp cooking oil
1 small piece ginger, julienned
spring onions
pepper corns
bay leaf
Procedure:

Cut the cooked tripe into small strips, about half an inch wide, then set aside. Brown the rice in a large casserole; set this aside as well. In the same casserole, sauté the chopped onion and ginger, then add the rice and broth. Bring it to a boil, then let it simmer until the rice is cooked and puffed. Season with salt or patis (fish sauce). Serve topped with beef tripe, spring onions, and toasted garlic.

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