| Bitoka ~ Betuce ~ Petuca ~ Filipino Style red-cooked pork tripe (pork stomach) and pig ears. This is very similar to the Chinese style. In Cambodia this is known as Phat Loh (pot-low). I'm not exactly sure of the spelling. Manang Elizabeth (Bennett, CO) gives me the spelling used above. The spelling or pronunciation could be a bit different, such as: betuca, petuca, or patuca. 2 pounds pork tripe (hog maws or stomach) 1-2 pound fresh pig ears 2 slices ginger root 1 star anise 2 large onions cut into quarters ½ cup soy sauce ¼ cup dry sherry or white wine ¼ cup vinegar 2 tbsp sugar 8 cups beef stock or superior stock 2 quarts water 1. Place tripe in a pot with 2 quarts of water, boil for 5 minutes. Remove tripe and drain off water. 2. Place remaining ingredients in a large pot, bring to a boil. 3. Turn down to a slow simmer; cook for 2 hours. 4. Remove onion, ginger and star anise. Reduce until sauce thickens. 5. Prior to serving, cut into ¼-½ inch wide strips. Serve with white rice. Many recipes like this also use the pig snout. Generally speaking this is not found in Chinese restaurants as most cater to Americanized Chinese food. This is found however in many Asian/ Chinese restaurants where they serve Asian/Chinese customers. |
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