Ingredients:

• 200g beef pares meat
• 200g ox tripe, boiled and cut into strips
• 2 cups sticky rice (malagkit), uncooked
• 2 cups beef stock
• 1 thumb-sized ginger, cut into strips
• 6 cloves garlic, chopped
• 1 onion, chopped
• 2 tablespoons fish sauce (patis)
• 1 teaspoon ground pepper
• 4 pieces eggs, hard-boiled
• blocks of firm tofu, dredged in flour, fried and sliced
• toasted garlic, chopped
• safflower (kasubha)
• spring onions for garnishing
• calamansi

Cooking Instructions:

1. In a pan, heat oil and saute garlic, onion and ginger.  Add ox tripe and beef pares meat, pepper and fish sauce. Cook until meat is flaky. Transfer everything into a large bowl then set aside.
2. In a same pan, add rice then saute for 2 minutes. Pour water then cover and simmer while stirring occasionally until the rice is cooked. Add water if necessary. Adjust seasoning according to taste then simmer for a few minutes.
3. Transfer to serving bowl then add hard-boiled eggs and beef. Sprinkle with safflower, toasted garlic and spring onions then serve with calamansi.