Lugaw, Beef Cheeks and Tripe Combination

Lugaw, Beef Cheeks and Tripe Combination
Lugaw, Beef Cheeks and Tripe Combination. To those who are asking where is the lugaw that went with my Crispy Tokwa’t Baboy that was posted the other day here it is. On this version of my lugaw I have to do with what is readily available ingredients on my location. I could always cooked arroz caldo where chicken is readily available whenever one’s location but Tokwa’t Baboy goes best with beef tripe lugaw.

Beef Cheeks and Tripe Lugaw

I have been keeping the beef cheeks and tripe for some time now, waiting for the right time to cook my lugaw. As I said it has been raining lately so the best time was last Sunday where everybody are at home. Cooking is basically similar to my other Lugaw and Arroz Cado recipes, just click the ling below should you are looking for other version. 

Chicken Feet Arroz Caldo 
Chicken Guya Lugaw 
Chicken Arroz Caldo with Salted Egg 
Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay 
Oxtail Lugaw 
Beef Cheeks Lugaw 
Chicken Arroz Caldo with Bacon 
Goto, Beef Tripe Lugaw 
Arroz Caldo 
Special Lugaw, Special Pinoy Congee 
Seafood Lugaw

Here is the recipe of my Lugaw, Beef Cheeks and Tripe Combination.


1/2 kilo beef cheeks, pre-boiled till tender, sliced into serving pieces, reserve broth
1/2 kilo beef tripe, cut into short strips, pre-boiled till tender, reserve broth
2 cups of rice
1 cup glutinous rice
1 head garlic, chopped
1 medium size onion, chopped
2-3 thumb size ginger, cut into strips
1 small bunch, spring onion
1/2 cup fish sauce
1-2 tsp. turmeric powder
salt and pepper

Cooking procedure:

Beef Cheeks and Tripe Lugaw Cooking Procedure

In large sauce pan stir fry the chopped garlic until light brown, remove half of the fried garlic from the pan and keep aside. Stir in the ginger and onion and sauté for about half a minute. Add in the beef and tripe then the fish sauce, stir cook for 1 to 2 minutes then add in the glutinous rice and regular rice, stir cook for another 3 to 5 minutes, until all the juices are absorbed by the rice. Now add the reserve broth for boiling the tripe and beef, add more water as necessary, bring to a boil and simmer for 30 to 35 minutes or until rice start to disintegrate and form a thick rice soup add more water as if required. Add in turmeric powder and season with salt and pepper to taste, cook for another 2 to 3 minutes. Serve garnished with chopped spring onion and fried garlic and with lemon or kalamansi.


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