Slow Cooker Congee with Deep-fried Beef Tripe

Slow Cooker Congee with Fried Crispy Beef Tripe

Course Breakfast
Cuisine Modern Filipino
Keyword congee, slow cooker, Tripe
Prep Time 15 minutes
Cook Time 18 hours
Servings 6 people
Author Connie Veneracion




Slow cook the tripe

  • Rinse the tripe, place in a pot and cover with water. Boil for ten minutes. Throw our the water.
  • Cut the tripe into slices about half an inch wide.
  • Dump the tripe slices into the slow cooker. Cover with water. Add the garlic, shallots, ginger, peppercorns, bay leaves and one tablespoon salt.
  • Set the slow cooker to LOW and cook the tripe for ten hours. Tip: Do this at night so that the tripe cooks while you sleep.
  • Strain the cooking liquid. Discard the garlic, shallots, ginger, bay leaves and peppercorns.
  • Spread the tripe slices on a tray, cover loosely and leave to cool.

Make the congee

  • Measure the strained cooking liquid. Add enough water (bone broth is even better) so that you have six cups. Pour back into the slow cooker and add the rice.
  • Make the congee. Set the slow cooker to LOW and cook the rice for eight hours. Tip: Do this after breakfast so that the rice cooks while you do what you have to do during the day.

Deep fry the tripe

  • Heat enough cooking oil in a fryer to reach a depth of at least two inches.
  • Dump the cooled tripe into a mixing bowl, add the flour, cover the bowl and shake vigorously to coat each piece of tripe completely with flour.
  • Fry the tripe slices in batches until golden and crisp.

Assemble the congee

  • Ladle congee into individual bowls. Top with several pieces of deep-fried trips, sprinkle with fried shallots, garlic and torn cilantro.
  • Enjoy!