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.
Slow Cooker Congee with Fried Crispy Beef Tripe printed from https://casaveneracion.com/filipino-goto-re-imagined-slow-cooker-congee-with-fried-crispy-beef-tripe/ for personal use only. Not for republication nor distribution.