Beef Arroz Caldo
This dish is a version of Filipino porridge. We call it Arroz Caldo. It is similar to goto, lugaw or congee. Only the ingredients vary.
Here in Singapore, you may find porridge in Chinese food stalls selling chicken rice. They serve it to replace rice.
When the weather is cold or when it’s raining, this food is one of the choices to eat. It is best eaten when it’s hot. It also helps to calm the stomach when there is ginger in it. Another thing that makes this dish tasty is the broth that we use to add in cooking the rice, in that even if you eat it by itself and just season a pinch of salt or teaspoon of fish sauce with a bit of squeezed lime it’s already good enough. In fact, to me, it tastes better.
In this recipe, the meat that I used is the beef tripe or in Tagalog we call it tuwalya ng baka, the meat has a bit of pungent smell, so what I do is boil it with garlic and a teaspoonful of whole peppercorns for about 30 minutes using a pressure cooker or you may also cook it on the stove for 3 to 4 hours.
Here is my version of Beef Arroz Caldo.