Gata Goto

½ kg beef tripecleaned and chopped into small pieces

4 cups water

2 cups glutinous ricesoaked in 4 cups water

3 tbsp cooking oil

½ cup red onionsminced

2 tbsp garlicminced

1 tbsp gingerminced

1 pc siling labuyodeseeded and minced

¼ cup kinchay

1 tbsp salt

3 tsp ground black pepper

5 cups coconut cream

3 tbsp patis

⅓ cup calamansi juice

Assembly

spring onionschopped

crispy garlic

chicharon

hard-boiled egg

kinchay

In a pressure cooker, boil beef with 4 cups of water. After 30 minutes, open the pressure cooker and discard the water.

Add 4 cups of water used to soak the glutinous rice onto the pressure cooker with tripe. Boil again for another 20 minutes. Drain the rice water but do not discard it. Set aside the tripe as well.

In the same cooker, heat oil and saute onion, garlic, ginger, and siling labuyo until fragrant.

Pour in the set-aside rice water, kinchay, salt, and pepper. Stir in tripe. Cover the pressure cooker and boil once more for about 20 minutes.

Open the pressure cooker and stir in glutinous rice, coconut cream, patis, and calamansi juice.

Simmer until reduced and cooked. Top with green onions, crispy garlic, chicharon, hard-boiled egg, and more kinchay.

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