Tripe Down Memory Lane

People around the globe, mostly in France (or Europe in general), Africa, some parts of America and Asia celebrates World Tripe Day every 24 of October, which was declared and popularized by Tripe Marketing board – an organization that educates people about the importance of tripe, as part of one’s healthy and balanced diet.

Beef or Ox Tripe is part of a stomach that is usually tough, which requires long-cooking to achieve perfect tenderness. Since 1800s, Tripe recipes, were all over the world and some were passed and/or recreated here in the Philippines.

Here are four top amazing dishes we can do using E&L Beef 

1. The ever popular peanut butter stew: “Kare-Kare”

Did you know that Kare-Kare was invented in Pampanga by the Moro people. This is a recreated curry dish using peanut butter and annatto seeds as alternatives. See full recipe here:  https://bit.ly/BeefKareKare

2. Pinoy-style Porridge: “Goto”

Arroz Caldo con Goto is derived from Spanish term arroz (rice) caldo (soup), and goto is from a Hokkien term of ox tripe, gû-tǒ͘. This dish is very easy to make, you just need to prepare and follow the procedure accordingly:

Ingredients:

For Tripe             

• 500g E&L Beef Tripe      
• Salt (to taste)
• 8 cups of water
• 1 onion, chopped
• 1 thumb ginger, sliced

For Goto

• 2 tbsp of cooking oil
• 1 medium-sized onion, chopped
• 5 cloves of Garlic, minced
• 8 cups of water
• 2-3 tbsp of Fish Sauce
• 2 thumb-sized ginger, sliced
• 5 cups of glutinous rice
• 6 cups of tripe broth

For Garnish

• Fried garlic bits      
• Spring onions, chopped
• 2 Calamansi, sliced into half

Direction:

• Clean the E&L beef tripe and boil in water with onion, peppercorns and ginger for 30 minutes, until the cooked and tender.
• Remove the skimming scum on the boil. Strain the meat and set aside the broth for later. Cut the tripe into slices once cooled down.
• For the Goto, in a pot, heat the oil over medium heat, saute the tripe with the aromatics: garlic, onion and ginger, until softened.
• Continue cooking, while stirring occasionally. Add fish sauce and let it steep in.
• Add the rice and tripe broth in the pot with sauteed tripe. Stir and mix well.
• Bring rice to boil and lower the heat, stirring regularly to prevent sticking from the bottom of the pan.
• Cook for 25-30 minutes or until the rice grains completely burst and soften.
• Season with Salt and pepper to taste.
• Serve into bowls, topped with chopped onions and fried garlic with calamansi and boiled egg (optional) for garnish. 

3. The classic Spanish stew: “Callos"

Around 1500s, Callos ala Madrileña was brought here in the Philippines by the Spaniards. This is a common tomato-based stew with Beef Tripe, chorizos, olives and red-green peppers. Callos dish requires a slow-cooking method to fully enhance and marry together the unique flavors inside one pot. Here’s the recipe and instruction for you to follow:

Ingredients:

• 500g E&L Beef tripe
• 3 tablespoons rock salt
• 500g E&L English Cut Ribs,cubed
• 1 onion, peeled and quartered
• 4 cloves garlic, crushed
• 1 teaspoon peppercorns
• 2 bay leaves
• 7 strips E&L Pork Bacon Cut chopped
• 1 onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 2 pieces Red chili peppers, stemmed and minced
• 5 ounces (about 2 pieces) Chorizo de Bilbao, sliced
• 1 tbsp paprika
• 1 cup tomato sauce
• 3 cups beef tripe broth
• 1 cup garbanzo beans, drained
• ½ red bell pepper, seeded, cubed
• ½ green bell pepper, seeded, cubed
• salt and pepper to taste
• ½ cup frozen green peas, thawed

Directions:

• In a pot over medium heat, add beef tripe, beef short ribs and enough water to cover. Bring to a boil for about 10 to 15 minutes.
• When scum begins to rise, drain the meat and discard liquid. Rinse tripe and beef short ribs. Rinse pot. Place meat in the clean pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
• When broth clears, add aromatics: quartered onions, crushed garlic, peppercorns, and bay leaves.
• Lower heat, cover, and cook for about 1 ½ to 2 hours or until meat are tender but not falling apart.
• Drain tripe and beef short ribs. Discard aromatics and reserve about 2 to 3 cups of the broth.
• Allow the meat to cool to touch. Cut and slice the tripe into 1-inch thick strips. If beef bones are falling apart, you can remove the bone and slice the meat into strips as well.
• In a wide pot over medium heat, add bacon and cook, stirring occasionally.
• When bacon begins to render fat, add chopped onions, minced garlic and chili peppers and cook until softened.
• Add Chorizo de Bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color.
• Add meat from ribs and tripe. Cook for about 1 to 2 minutes, stirring regularly.
• Add paprika and cook for about 1 to 2 minutes, stirring occasionally.
• Add tomato sauce and 3 cups of the reserved broth. Bring to a boil.
• Lower heat, cover and cook until meat is fork-tender and liquid is slightly reduced.
• Add garbanzo beans and cook until heated through.
• Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
• Season with salt and pepper to taste. Serve hot. 

4. Ilocano’s Trademark Soup: “Papaitan”

In the Philippines, late 1800s, all best part of meats were only served to Spanish friars, and mid to low-ranking Filipinos were only served with leftover cuts. It is through the resourcefulness of Ilocanos, maximizing all ingredients they have on hand, the Papaitan or Pinapaitan was then created. This is truly one of the classic, exotic Ilocano dish: –a soup made with innards of either goat, pork or cow, consists of liver, intestines, lungs and tripe, flavored with bile (bitter-taste gallbladder fluid), which makes the dish very unique.

Ingredients:

• 250g of E&L beef tripe
• 250g of E&L https://bit.ly/PorkLiverRetail 
• 250g of E&L Pork heart
• 100g of E&L Chicharon Bulaklak
• 250g of Pork Intestines (large-small)
• ¼ cup cooking oil
• ¼ cup ginger, cut to thin strips
• 2 pcs onion, minced
• 1 head garlic, minced
• 20g of sampaloc sinigang mix diluted in hot water
• 1 tbsp fish sauce
• 2 pcs bay leaves
• 1 tsp shrimp bouillon
• ½ cup beef bile
• 3 pcs red chilis
• liquid seasoning, salt and pepper (to taste)

Directions:

• Clean the beef innards then transfer to a stock pan. Fill with water and boil for about 20 to 30 minutes until tender. Drain and cut into small cubes or bite sizes and set aside.
• Pour oil in a pan or wok and saute the aromatics until softened and lightly brown: ginger, onion and garlic.
• Add the meats and stir fry for about 5 to 10 minutes.
• Add fish sauce, bay leaves and shrimp bouillon. Pour in the diluted sinigang mix (enough to cover all the ingredients) and cook for another 10 minutes until sauce is reduced.
• Gently add the beef bile (a little at a time) until you reach the preferred bitterness taste. Add in the minced siling labuyo and season with liquid seasoning, salt and pepper to taste.

These trivias are something we can learn from, as to how our favorite dishes were made of and came from.

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