Start by soaking the beef tripe overnight in cold water in your refrigerator. The next morning, drain the water and rub rock salt all over the tripe - really get in there and scrub it well. Rinse with cold water and repeat this cleaning process 2-3 times until the tripe is spotless.

Fill a pot with water, add salt, and bring it to a boil. Add your cleaned tripe and let it cook for 15 minutes. Drain the water and rinse out your pot.

Put the tripe back in the clean pot with beef bones and 8 cups of fresh water. Bring to a boil and skim off any foam that rises to the top. Add your quartered onion, smashed garlic, pounded ginger, and peppercorns. Turn the heat to low, cover the pot, and let everything simmer for 3-4 hours until the tripe is tender. Add water as needed to keep about 7 cups of broth.

Remove the tripe and strain your broth. Let the tripe cool a bit, then slice it into strips about the size of your pinky finger.

In your pot, heat some oil over medium heat. Cook your chopped onions, minced garlic, and sliced ginger until soft and fragrant. Add the sliced tripe and cook for 5 minutes. Pour in the fish sauce and stir for another minute.

Add your glutinous rice and stir it around for a few minutes. Pour in your saved broth and bring everything to a boil. Skim off any foam, turn the heat to low, cover the pot, and let it simmer for about 30 minutes. Stir occasionally until the rice is creamy and has burst open.

Add salt and pepper to taste. Serve hot in bowls, topped with crispy fried garlic and chopped green onions. Squeeze some calamansi juice over the top and add more fish sauce if you like.

That's it! Remember to stir your goto as you eat to get all the good stuff in every spoonful. If it gets too thick, just add a splash of hot water or broth to thin it out.