Arroz Caldo with Chicken Liver, Beef Tripe and Egg

Makes 6 servings

Ingredients

300 g	Chicken liver
300 g	Beef tripe
2 cups	Glutinous rice
1 tsp	Garlic (chopped)
1 medium	Onion
1/2 tsp	Black pepper (ground)
1 tbsp	Ginger (chopped)
6 pieces	Eggs
3 tbsp	Fish sauce
1 piece	Chicken bouillon cube
1 L	Water
2 tbsp	Cooking oil
6 pieces	Calamansi (small lime)
1/2 cup	Spring onion (optional)
1/2 cup	Fried garlic (optional)

Procedures

Simmer the tripe ahead of time for an hour or until tender. Boil the eggs for about 9-12 minutes while preparing the ingredients. Put the cooking oil on the pan over a medium heat. Pan fry the liver then set aside. Saute the garlic, onion, and ginger. Add the ground black pepper, chicken cube, fish sauce and glutinous rice. Pour the water and wait until the rice is cooked. Stir once in a while and add water if necessary. Put the egg, chicken liver and beef tripe and simmer for few minutes. Sprinkle with spring onion and fried garlic and add in calamansi. Serve hot. Enjoy eating!